Made with real pumpkin, these Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting are made from scratch with rich spices.
From Scratch: Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting Recipe
Each year around this time, I find myself reaching for a baking pumpkin or two. I feel the urge to make my family favorite, Homemade Roasted Pumpkin Pie, along with these delicious Pumpkin Spice Cupcakes.
Both recipes use “warm” spices like cloves, cinnamon, and nutmeg. There’s something about the smell of these spices that just speak cozy deliciousness.
Add to this rich roasted pumpkin and you’ve got yourself a great start for a super amazing dessert.
Pumpkin Spice Cupcakes are very moist with hints of spice and the frosting is maple-flavored dusted with leftover cinnamon.
The prep for this recipe takes place the day (or night) before. You’ll have to roast your pumpkin in the oven and then allow it to cool for at least 8 hours. Twenty-four hours is best. Incidentally, I provide the details how to carry out this task in my pumpkin pie recipe.
But if you don’t have access to baking pumpkins, then you can use a canned version that’s 100% pumpkin, like Libby’s.
After this, mix the ingredients together as you would a regular cupcake recipe. It’s always best to start with the dry ingredients first then add the wet ingredients, second, one at a time.
Place muffin liners in each cup and fill with the pumpkin cupcake batter 3/4 high in each. Put the muffin tins in a preheated 375 degree F oven for about 25 minutes. Check for doneness with a toothpick and if it comes out clean, your cupcakes are done.
Remove from the oven and allow to cool before frosting.
Finally, these Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting are perfect for potlucks, bake sales or family gatherings. They can also be frozen to be eaten later. Just be sure to place in a tightly sealed container and allow them to come to room temperature before serving.
Recipe Option: Pumpkin Spice Loaves
For quick Pumpkin Spice Loaves, follow the same instructions as you would for Pumpkin Spice Cupcake recipe, grease and flour loaf pans and fill with batter 3/4 of the way up the side. Bake for approximately 25-30 minutes or until a toothpick, inserted in the middle comes out clean. Be sure to cool before frosting or slicing.
For more delicious pumpkin recipes, be sure to check out Wisconsin Homemaker’s Recipe Section.
Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting
For the Cupcakes:
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup light brown sugar packed
- 1 1/2 cup sugar
- ¾ cup of butter softened
- 4 eggs
- 1 tbsp vanilla extract
- 1 tsp cloves
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1 cup milk whole
- 2 cups roasted fresh pumpkin or 15 oz 100% pure pumpkin (canned)
For the Frosting:
- 8 oz butter 2 sticks, slightly softened
- 8 oz cream cheese regular (not low fat)
- 3 tbsp heavy cream
- 4 cups powdered sugar more or less depending upon frosting consistency
- 1/2 tsp vanilla extract
- 1 tsp maple extract
For the Cupcakes:
- Preheat oven to 375 degrees F.
- In a large bowl, mix together flour, baking soda and salt.
- In a medium bowl, cream together sugars and butter, milk and spices.
- Add dry ingredients to wet ingredients, then add eggs.
- Finally, add roasted pumpkin.
Pour batter 3/4 from the top of each lined muffin cup. Do this for all 24 cupcakes.
Bake for 25-30 minutes (check it at 25 minutes) or until toothpick inserted in center of one of the cupcakes comes out clean.
Remove. Let cupcakes cool before frosting.
For the Frosting:
While the cupcakes are cooling, make the frosting.
Using a stand mixer, cream together butter, cream cheese,heavy cream and powdered sugar. Mix on slow.
Speed up mixer a bit to whip the frosting light. Add vanilla and maple flavoring. Mix well again.
Using either a flat frosting knife or baker’s piping bag, frost cupcakes. Refrigerate any leftover frosting. Serve. Enjoy!
Refrigerate any leftover cupcakes (if there are any). You can also convert this recipe to a cake. Bake at the same temperature but place batter in a 9×13 inch greased and floured cake pan for about 25 minutes. Check for doneness with a toothpick.