These pumpkin cupcakes have simple ingredients and super easy to make . They are moist and full of fall flavors then topped with a maple buttercream frosting . These delightful cupcakes are a must try during the fall season and are sure to be the first dessert to disappear. I created this cupcake with some Sprinkle Pop sprinkles in mind . I had ordered their pumpkin carriage sprinkle mixture and fell in love with the colors and flavors. I am not affiliated with this company at all, I just love their produce. Check them out here. All of their sprinkles are the perfect way to jazz up a plain cupcake or cake for the season.
Growing up my mother rarely made anything from scratch and mostly made doctored cake mixes. Using a cake mix as a base to baking makes life so much easier , and I have never messed up a recipe using a cake mix. Many ingredients can be added and subtracted and the end product will still be good. It is basically full proof and nearly impossible to destroy . The trick is to make a homemade frosting , nobody will ever know you have used a cake mix.
Let’s make Pumpkin Cupcakes with Maple Buttercream Frosting!
Equipment needed for this recipe:
- Mixing bowls
- Hand Mixer or Stand up mixer
- Cupcake Cake tins
- Paper cupcake liners
- Rubber spatulas
- Optional –pipping bags and tips
Start by preheating your oven to 350 degrees . Add all of the cupcake ingredients to a large mixing bowl. Yes all of them , you can’t mess this up.
Blend well , stopping to scrape the side when needed.
Line cupcake tins with liners and spray the insides of the paper liners with a baking spray. This allows the cupcake to release from the paper easily. Fill all 24 cupcake tins with batter evenly and bake in a preheated oven for 20 minutes, or until done.
Once the cupcakes are cooled mix the Maple Buttercream Frosting. Make sure to sift the powdered sugar, this will prevent any lumps and provide a smooth frosting.
Frost and decorate cupcakes as desired.