Pumpkin Maple Cupcakes
These Pumpkin Maple Cupcakes are a delightful fall treat, featuring rich pumpkin flavors paired with a luscious maple frosting, perfect for Thanksgiving celebrations.
Equipment
- 1 cupcake tray lined with paper liners
- 1 electric mixer
- 1 Mixing bowls medium and large
Ingredients
Cupcake Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin spice
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar packed
- 2 large eggs room temperature
- 3/4 cup pumpkin puree
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
Maple Frosting
- 1/2 cup unsalted butter softened
- 3 cups powdered sugar
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 2-3 tablespoons heavy cream
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake tray with paper liners. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin spice. In a large mixing bowl, beat butter with granulated and brown sugar until light and fluffy. Add eggs one at a time, then mix in pumpkin puree, milk, and vanilla extract until smooth. Gradually fold in dry ingredients until just combined.
- Fill cupcake liners two-thirds full with batter. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Cool cupcakes in the tray for 5 minutes before transferring to a wire rack to cool completely.
- In a large bowl, beat softened butter until creamy. Gradually add powdered sugar, followed by maple syrup and vanilla extract. Beat until smooth and fluffy. Add heavy cream as needed to achieve desired consistency.
Serving
- Once cupcakes are completely cooled, pipe or spread maple frosting over each one. Serve immediately or store for later use.
Storage
- Store cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze unfrosted cupcakes and frost them after thawing.
Notes
Pro Tips: Use room temperature ingredients for better texture. High-quality pumpkin puree enhances flavor and moisture.
Ingredient Substitutions: Substitute gluten-free flour for a gluten-free option. Use dairy-free butter and milk for a lactose-free version.
How to Serve: Pair with warm drinks like chai tea or apple cider for a cozy treat. Perfect for fall gatherings and Thanksgiving.
Storage & Freshness: Store at room temperature in an airtight container for up to 3 days. Refrigerate for up to a week.
Make-Ahead Tips: Prepare cupcakes in advance and store unfrosted. Frost before serving for the freshest presentation.
Ingredient Substitutions: Substitute gluten-free flour for a gluten-free option. Use dairy-free butter and milk for a lactose-free version.
How to Serve: Pair with warm drinks like chai tea or apple cider for a cozy treat. Perfect for fall gatherings and Thanksgiving.
Storage & Freshness: Store at room temperature in an airtight container for up to 3 days. Refrigerate for up to a week.
Make-Ahead Tips: Prepare cupcakes in advance and store unfrosted. Frost before serving for the freshest presentation.