Light and fluffy, these Homemade Moist Pumpkin Cupcakes are packed with real pumpkin flavor and spice, with maple syrup, cinnamon, and pumpkin flavors. Then they’re topped with a silky cinnamon maple cream cheese frosting. Irresistible!
For the cupcakes
- 1 ½ cups (330g) light brown sugar, packed
- ½ cup (118ml) vegetable oil
- 3 large eggs
- 2 tablespoons (30ml) maple syrup
- 2 teaspoons (10ml) vanilla extract
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 cups (280g) all-purpose flour, sifted
- 2 teaspoons (5g) pumpkin pie spice
- 2 teaspoons (5g) cinnamon
- 1 ½ teaspoons (6g) baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- ¾ cup (177ml) milk (I use nonfat)
For the frosting:
- 1 cup (226g) unsalted butter, cold
- 12 ounces (339g) full-fat cream cheese, cold
- 6–7 cups (780-911g) powdered confectionary sugar
- 1 teaspoon (2,5g) cinnamon
- 1 teaspoon (5ml) vanilla extract
- 1 tablespoon (15ml) pure maple syrup
- 2 teaspoons (10ml) heavy whipping cream or milk
For the cupcakes:
- Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
- In a large mixing bowl, combine the sugar, vegetable oil, eggs, maple syrup and vanilla extract. Beat on medium speed until well incorporated. Scrape down the bowl as needed. Next mix in the pumpkin and beat until well combined.
- In a medium-sized bowl, combine all remaining dry ingredients and sift together with a fine mesh sieve. Then, add half the dry ingredients to the batter followed by half the milk, and beat until it starts to combine.Then add remaining dry ingredients and milk and beat until well combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
- Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full. Bake at 350°F for 14-16 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.
For the frosting:
- Cut the butter into 1-inch blocks. Beat the butter for several minutes until it is whipped and fluffy.
- Then add the cream cheese and cream together for several minutes until it’s fluffy and free of lumps, scrape down the bowl occasionally.
- Slowly add the confectionary sugar 2 cups at a time, followed by the cinnamon vanilla extract and maple syrup, and beat until desired consistency is reached. Add the remaining powdered sugar and heavy whipping cream and beat until desired consistency.
- In a large piping bag fitted with a large open star piping tip, pipe the frosting onto the cupcakes.
- Storing: I recommend refrigerating the cupcakes once they’ve been frosted. To prevent them from drying out, be sure to store them in an airtight container. Remove from the refrigerator 20 minutes before serving.
- Frosting can be made in advance and kept refrigerated. Remove 30-60 minutes before piping. You may want to rewhip the frosting in a mixer prior to piping. There are lots of troubleshooting tips for the frosting included in this blog post.
- If you don’t like cream cheese frosting, try serving these with vanilla buttercream instead.
- Category: Cupcakes
- Method: Baked
- Cuisine: American
Keywords: best pumpkin cupcakes, pumpkin spice cupcakes, pumpkin cupcakes with cream cheese frosting