Pumpkin Cupcake with Maple Frosting Recipe

Today we are celebrating Cupcake Saturday with this Pumpkin Cupcake with Maple Filling Recipe!

How perfect is the combination of pumpkin and maple! HELLO YUM!

Pumpkin Cupcake w/Maple Frosting

Yeah Fall! I have been counting down the days to October and Fall.  This summer was so brutal with all of the wildfires. I am ready for the cool crisp morning, leaves changing, and all things pumpkin!

Pumpkin Cupcake 

Serves: 18 cupcakes 

Pie Ingredients:

2 C packed dark brown sugar
1 C coconut oil
1 ½ C pumpkin puree
2 eggs, room temp
3 C flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla
1 ½ teaspoon ground cinnamon
1 tablespoon pumpkin pie spice

Pie Directions:

-Preheat oven to 350 degrees. 

Line the muffin tins with cupcake liners of your choice
-Combine the oil and brown sugar. Mix in the pumpkin and eggs, beating well.
-Add the flour, salt, baking powder, baking soda, 1 teaspoon vanilla, cinnamon,and pumpkin pie spice. Mix well.
-Fill the cupcake liners ¾ of the way full
-Bake at 350 degrees for 12 to 14 minutes.
- let the cupcakes in the the muffin in for 30 minutes 

- Move to a bakers sheet to cool for 1 more hour 

Maple Frosting

Frosting Ingredients:

4 oz. cream cheese, room temp
5 tablespoon unsalted butter, room temp
1 tablespoon maple syrup
⅛ teaspoon cinnamon
1 teaspoon pumpkin pie spice
3 C confectioners’ sugar

Filling Directions:

- In a medium bowl using an electric mixer on medium speed beat the cream cheese and butter until fluffy.
- Add maple syrup, cinnamon, and pumpkin pie spice mixing on low just long enough to blend all ingredients together.
-Slowly add the powdered sugar mixing for a minute. If the filling is not able to hold its shape add 1 tablespoon of powdered sugar, mixing as you add it.

Don't miss all of our Canned Pumpkin Recipes

Do you love recipes? Check out our copy cat recipes, dessert recipes, and our Crock Pot Recipes.

Pumpkin Cupcake with Maple Filling Recipe

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Author: Tammilee Tips

Ingredients

• Ingredients:
• 2 C Dark Brown Sugar
• 1 C Coconut Oil
• 1 ½ C Pumpkin Puree/Canned Pumpkin
• 2 Eggs room temp
• 3 C All Purpose Flour
• 1 teaspoon Salt
• 1 teaspoon Baking Powder
• 1 teaspoon baking soda
• 1 teaspoon Vanilla Extract
• 1 ½ teaspoon Ground Cinnamon
• 1 Tablespoon Pumpkin Pie Spice
• Frosting Ingredients:
• 4 oz. Cream Cheese room temp
• 5 Tablespoon Unsalted Butter room temp
• 1 Tablespoon maple syrup
• ⅛ teaspoon Ground Cinnamon
• 1 teaspoon Pumpkin Pie Spice
• 3 C Confectioners Powdered Sugar

Instructions

• Directions:
• -Preheat oven to 350 degrees.
• -Line the muffin tins with cupcake liners of your choice
• -Combine the oil and brown sugar. Mix in the pumpkin and eggs, beating well.
• -Add the flour, salt, baking powder, baking soda, 1 teaspoon vanilla, cinnamon,and pumpkin pie spice. Mix well.
• -Fill the cupcake liners ¾ of the way full
• -Bake at 350 degrees for 12 to 14 minutes.
• - let the cupcakes in the the muffin in for 30 minutes
• - Move to a bakers sheet to cool for 1 more hour
• Filling Directions:
• - In a medium bowl using an electric mixer on medium speed beat the cream cheese and butter until fluffy.
• - Add maple syrup, cinnamon, and pumpkin pie spice mixing on low just long enough to blend all ingredients together.
• -Slowly add the powdered sugar mixing for a minute. If the filling is not able to hold its shape add 1 tablespoon of powdered sugar, mixing as you add it.

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