The Best Pumpkin Cupcakes with Maple Buttercream Icing are moist, spiced treats topped with creamy, maple-infused frosting. Perfect for fall celebrations or anytime you crave a sweet seasonal delight!
They’re sweet, moist, and so addicting. These pumpkin cupcakes are topped with a homemade buttercream icing. They’re easy to put together and you probably already have everything in your pantry. If you love pumpkin and pumpkin spice then you’re going to love these.
The one flavor I look forward to as the leaves begin to change is pumpkin. Pumpkin is a staple in our home in the cold months. We always have a can of it laying around. After getting a sweet tooth this week, I wanted to recreate my favorite pumpkin cupcake.
What you’ll need
- Pumpkin puree: This is going to give it the moist texture that we all love. You’ll use an entire 15 oz can so you have no leftovers. It’s a win win.
- Apple Sauce: This ingredient also contributes to the moist texture and provides a little sweetness to the batter. I found that using one half of an individual container is about what you need.
- Oil: You can use canola or vegetable
- Sugar: I used normal granulated sugar for the cupcakes and powdered sugar for the icing
- Vanilla Extract, Pumpkin Pie Spice, Salt: The vanilla and pumpkin pie spice are what’s going to flavor these cupcakes and give them that cozy fall taste. Don’t forget a little salt. This will bring out the sweetness in the cupcakes even more.
- Baking Power and Baking Soda: Both of these are needed. I chose to use a bit more baking powder than baking soda so they would have more lift since the recipe does not include any egg.
- Flour: Of course you can’t make a cupcake without flour. I used all purpose flour. Nothing fancy is needed.
- Butter: This is essential to make the buttercream. Soften before using or it won’t mix very well.
- Maple Syrup: The icing is flavored with maple syrup. It compliments the pumpkin cupcakes so well.
How It’s Made
Cupcakes are super easy. You follow the same process you would with muffins. You’ll start by combining the wet ingredients and then folding in the dry ingredients. The biggest thing to remember is not to over mix. This could deflate your batter.
Once done, you’ll scoop it into your greased muffin liners about 3/4 of the way full. If you only fill about half full your cooking time will decrease by a little. If you fill to the top keep in mind that your cupcakes may take a little extra time to cook.
You’ll bake at 350 degrees for 22-28 minutes depending on how full they are. If they’re not done baking by the time your timer goes off you can place them back in the oven to cook for 3-4 minute increments until they’re done.
Making These Vegan
Did you notice that this recipe does not include any eggs? That’s right. The batter is completely vegan and free of any dairy. You don’t have to worry about the cupcake turning out weird or too dense. I didn’t have that issue at all. In fact, everyone that’s had these can’t tell the difference.
On the other hand, the icing is a buttercream which means it’s made with butter. To make this vegan I would substitute the regular butter for a vegan butter. Keep in mind that vegan butter has a lower melting temperature than normal butter so you may want to refrigerate the icing before piping onto your cupcake then return to the fridge so it doesn’t start to melt.
How To Store
I recommend storing these cupcakes in the refrigerator. Butter typically gets soft at room temperature and this could vary depending on how cool or warm your house is. To play it safe I recommend refrigerating which will keep your icing nice and stiff. Otherwise you may run the risk of the icing getting weird and soft. I’ll be honest, I have left these cupcakes out at room temperature overnight and the icing was fine but we leave our home pretty cool. I put the other batch in the refrigerator and they were more perfect looking. With that, I will leave it up to you on how to store it.
I can’t wait for you to try these. They’re a crowd favorite, super addicting, and easy to make. Now let’s get onto the recipe.
Pumpkin Cupcakes with Maple Buttercream Icing
Ingredients
- 15 oz canned pumpkin purée
- 1/4 cup apple sauce
- 1 cup canola or vegetable oil
- 1 1/2 cups sugar
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3 teaspoons pumpkin pie spice
- 1 teaspoon salt
For The Buttercream Icing
- 1 cup butter softened
- 2-3 cups powdered sugar
- 4 tablespoons maple syrup
Instructions
- Preheat your oven to 350 degrees, fill your muffin tin with liners and spray the liners with cooking spray to prevent sticking.
- In a large bowl combine the first four ingredients until smooth
- Add the flour, baking powder, baking soda, pumpkin pie spice, and salt until just combined. Do not over-mix.
- Fill the cupcake liners until half full with the batter and bake for 22-28 minutes (26 was perfect for my oven) or until a toothpick comes out clean. Let cool completely before icing.
For The Icing
- In a mixing bowl add the butter and whisk until creamy. Slowly add the powdered sugar and maple syrup until the icing has thickened. Add more powdered sugar if you desire a thicker icing.
- To frost, add the icing to a piping bag and pipe over the cooled cupcakes. If you don’t have a piping bag you can simply use a butter knife.
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