Pumpkin Pie Spice Cupcakes with Maple Cream Cheese Frosting

A moist and delicious pumpkin spice cupcake recipe topped with a flavorful maple cream cheese frosting

Course Dessert

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings cupcakes

Calories 269kcal

Author Amee

1 unsalted butter room temperature, I 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 white wheat 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 low-fat cream cheese ,softened (make sure it's the block cream cheese- not in the tub)
8 tbsp unsalted butter ,room temperature (I use Land O' Lakes olive oil butter blend sticks)
¼ cup pure maple syrup
1 tsp vanilla extract
3 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, cinnamon, ginger, nutmeg, cloves 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 vanilla until creamy.
Slowly beat in the powdered sugar until fluffy and smooth.
You may need 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.
Refrigerate the cupcakes to set up frosting and store them in the fridge in a covered container until ready to serve.