Pumpkin Maple Cupcakes

The Story:

If you’re ever feeling a little lonely, walk around with a box full of cupcakes.  I promise everyone will want to be your friend.  Will they stick around once the cupcakes are gone?  Well, that’s up to you.[end-story]

Pumpkin Maple Cupcakes

Yield: 24 Cupcakes

Pumpkin Maple Cupcakes


Pumpkin Cake:
1 box Yellow Cake Mix
3 eggs
1 (15 oz) can pumpkin puree
1/2 C. oil or applesauce
1/3 C. milk
2 tsp. vanilla extract
1 Tbs. pumpkin pie spice
Cinnamon Cream Cheese Topping:
8 oz cream cheese, softened
1/2 C. butter, softened
1 tsp, vanilla extract
1 tsp. Mapleine (or any maple flavoring)
3-4 C. powdered sugar
1/2 tsp. cinnamon


1. Preheat oven to 350 degrees and line pan with cupcake liners.
2. Sift cake mix into a small bowl and set aside.
3. In a large bowl combine eggs, pumpkin puree, oil, milk and vanilla extract.
4. Stir in cake mix and pumpkin pie spice until smooth.
5. Fill liners 3/4 full and bake for 17-22 minute or until an inserted knife comes out clean.
6. Topping: Beat cream cheese and butter for 2 minutes. Add vanilla extract and Mapleine. Slowly add powdered sugar until you reach your desired consistency. Add 1/2 tsp cinnamon and add more if you want a stronger kick.
7. Pipe onto cooled cupcakes and top with sprinkles.

26 thoughts on “Pumpkin Maple Cupcakes

  1. 1
    Sarah says:

    I was wondering if there is any substitution for the pumpkin pie spice, because they don’t sell it in stores in my area. and Great Recipe! I’ll be sure to try it out after I find out what else could be used other than the pumpkin pie spice!

  2. 2
    Jandee says:

    Can you use just maple syrup in place of the mapleine?? I am not familiar with that product.

  3. 3
    xiaoxi says:

    Baked goods help me make a lot of friends. I like to hear their compliment about my products. I hope they will stick around.

  4. 4

    I love this blog! Thanks for posting!

  5. 5
    Andrea says:

    I made these for Thanksgiving, and they were absolutely fabulous! I will definitely make them again, and again! Love them!

  6. 6
    Ally says:

    made these cupcakes for the family last night and everyone loved them!

  7. 7
    jordan says:

    thanks cant wait to make this i am going to bring this it to school and eat it with my lunch

    • 7.1
      jordan says:

      omg i made this for my mom brother and some other friends and they loved it i think i might make this again

  8. 8
    Cathy says:

    OMG these were amazing!!!!! I wasn’t going to try them because I prefer a “scratch” cake, but the frosting had me! I had to try them!! LOL Well I tell you this…they disappeared immediately. Not one single person didn’t just love them and I have to make them again and again! Thank you so much for sharing this amazing recipe!!

  9. 9
    Adrianna says:

    I made these for a friendly cupcake challenge between a co-worker and I and everyone loved these. They are a just perfect. BTW, i won. Thanks.

  10. 10
    Muna says:

    I just made these today for some company and they were AMAZING!! Everyone loved them.
    I ended up with more than 24, I guess my muffin cups are smaller than yours. I gave some to the guests to take home…they were very happy :-).
    Thank you for another great recipe!!

  11. 11
    Queen Hotchibobo says:

    I would have sworn I had a yellow cake mix when I started this. Wrong. (Or at least I think *wrong* unless it’s still buried in the back of the pantry behind all the flour I stocked up on when it went on sale.)

    I did find a caramel cake mix, used it instead, and they were magnificent. I think the deliciousness mostly came from the frosting, which is beyond fantastic, but the cupcakes were great too.

    I think I’ll try them again with applesauce to try to healthy them up a little bit so I can enjoy them with a little less guilt. 🙂

  12. 12
    Bonnie says:

    I love all of these! What creativity you have! My frustration is that all of the recipes use a cake mix. As a family we are dedicated to bring a healthier diet into our home. When you check the boxes of all of the cake mixes you find partially hydrogenated oils or fat of some kind. This is not good stuff. So I would love to figure out how to use your recipe but from scratch. It really only takes a few more minutes to make it from scratch, as from a mix. The texture is much more appealing from scratch. Thank you for all your inventiveness and sharing it with us. Blessings!

  13. 13
    Tamara says:

    Thanks for sharing, I love everything pumpkin, so I had to try this recipe. I filled the cupcakes with a homemade caramel too. The cupcakes were very moist and delicious! Love everything you create! 🙂

  14. 14
    Jerica says:

    Is there something in the recipe that I can substitute with rum? Is it the milk?


  15. 15
    Casey says:

    These were incredible! I work for a campus ministry and always make your cupcakes for our students. They LOVE them! These are currently tied with the andes mint ones as the favorites 🙂

  16. 16
    BOBBIE says:


  17. 17
    Lisa says:

    These cupcakes were the hit of the bake sale! I work at a high school, and now have a reputation for yummy treats because of your recipes, and every club and group that wants to hold a bake sale comes to me to ask if I’ll make cupcakes. These were gone so quickly and were loved by staff and students alike. Other favorites have been Andes mint, Reese’s cup (made with the thicker frosting from the M&M recipe) and the cherry chocolate w/almond buttercream. I can’t wait for somebody to have a holiday bake sale next month so I can try the peppermint bark. Thank you!

  18. 18
    christina says:

    The frosting is so ridiculously good! I didn’t care for the combo with the cake, but this frosting is awesome, I ate a lot of it on graham crackers.

  19. 19
    Jessica says:

    I was wondering if you had a good substitute recipe for cream cheese icing? I need something that doesn’t need to be refrigerated but will still go well with the pumpkin flavor

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