Pumpkin Pie Spice Cupcakes with Maple Cream Cheese Frosting

Finished with a maple cream cheese frosting, this pumpkin pie spice cupcake recipe is a must-make anytime you need a cozy autumn treat.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings cupcakes

Calories 357kcal

Author Amee

½ cup unsalted butter room temperature, you can also use the Land O' Lakes olive oil butter blend sticks
1 cup firmly packed dark brown sugar
⅓ cup granulated sugar can sub with coconut sugar
2 cups cake flour or use 1 ¾ cups unbleached all-purpose flour and ¼ cup cornstarch-sift together well
2 tsp baking powder
1 tsp baking soda
2 tsp pumpkin pie spice
1 tsp ground cinnamon
½ tsp salt
2 large eggs room temp
½ cup low-fat buttermilk
1 tsp vanilla
1 ¼ cups canned solid-pack pumpkin

16 oz cream cheese (regular or low-fat) ,softened (make sure it's the block cream cheese- not in the tub)
½ cup salted butter ,room temperature (or Land O' Lakes olive oil butter blend stick butter)
1 tbsp pure maple syrup
1 tsp maple extract or vanilla extract
3¼ cups confectioners’ sugar

Make the cupcakes:
Preheat the oven to 350° (175°C). Line a cupcake pan with 18 liners.
In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes. Meanwhile, sift the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt into a medium bowl.
Add the eggs 1 at a time to the mixer, scraping down the sides after each addition.
Stir the vanilla into the buttermilk.
Alternate adding the flour and buttermilk mixture, beginning and ending with the flour.
Beat in the pumpkin until smooth.
Scoop the batter among the cupcake liners — you’re looking to get them 3/4 full.
Rap the filled pans once on the counter to release any air bubbles.
Bake the cakes until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool the cupcakes on racks completely.

In a stand mixer, beat the softened butter, cream cheese, maple syrup, and maple extract until creamy.
Slowly beat in the powdered sugar until fluffy and smooth.
Feel free to add a little more powdered sugar until you get your desired frosting consistency. Frost cupcakes, swirling decoratively with a frosting tip, or spread it on with a knife.
Dust the top with cinnamon and serve, or store them in the fridge in a covered container until ready to serve.

Cream the butter long enough. A full 5 minutes might feel excessive, but hang in there. This step incorporates air, which leads to a lighter, more tender texture. Properly creamed butter and sugar should look pale, fluffy, and slightly increased in volume.

Fill the liners evenly. Aim for 3/4 full –I use a cookie scoop to make things easy, and don’t forget to tap the pan firmly on the counter to release air bubbles. That way, you get a smoother surface and a more even rise.

Know when they’re done. A toothpick should come out clean, but the top should still spring back lightly when pressed. Overbaking dries them out fast, and we’re aiming for moist pumpkin cupcakes. I start checking at the 20-minute mark.

Adjust frosting consistency. If it feels too loose to pipe, add more powdered sugar a tablespoon at a time. You can also chill the frosting in the fridge for about 10 minutes to help it firm up enough to swirl.