Spiced Cupcakes with Maple Buttercream

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Spiced cupcakes with maple buttercream are a wonderfully sweet dessert filled with the warm flavors of Fall. Cinnamon, nutmeg, and ginger mix perfectly with the subtle flavor of maple.

Is Fall here yet? Not technically, but it will be in the next couple of weeks. I’m more than ready for cooler weather, holidays, and all the recipes that come with the season.

Spiced cupcakes are one of our favorite fall desserts. Normally, they’d be topped with a vanilla buttercream or cream cheese frosting.

Spiced cupcakes topped with gold sprinkles.

However, this time, I thought a maple buttercream would be nice.

The maple flavor works perfectly with the spices in the cupcakes.

It ties everything together beautifully and really puts these spiced cupcakes over the top.

Spiced cupcakes with maple buttercream in a row.

You won’t believe how easy these cupcakes are to make. I like to start with a boxed cake mix and add a few extra ingredients similar to this Tres Leches Cake.

A boxed mix works fine by itself, but I’ve found that sometimes the cupcakes dry out within a day or two.

Close up of cupcakes with buttercream on a cooling rack.

The addition of the extra ingredients makes these spiced cupcakes moist for days.

That’s not to say that I don’t like making cupcakes from scratch, but from time to time a semi-homemade cupcake recipe doesn’t hurt. 🙂

Top down view of spice cupcakes with maple frosting and sprinkles.

So, here’s how easy these spiced cupcakes are to make.

Simply place all the cupcake ingredients into the bowl of a stand mixer and mix to combine.

If the batter is a bit lumpy, increase the mixer speed for about 2 minutes until the batter is smooth.

Spiced cupcake in a red and green cupcake liner with maple frosting.

Use a measuring cup to fill the cupcake liners about half full. Trust me here, don’t over the liners.

I’ve done that one too many times and the tops get much larger than expected. Bake the cupcakes for approximately 18 to 22 minutes.

Be sure to let them cool before topping with the buttercream.

Multiple frosted cupcakes on a cooling rack.

The buttercream is just as simple to put together. Place all the ingredient in the bowl of a stand mixer and mix until combined.

I used real maple syrup in the buttercream for this recipe. However, you could easily substitute it with maple extract.

Row of spiced cupcakes in fall themed cupcake liners.

Be sure to start with a small amount, about a half a teaspoon and work up from there. A little milk may also be required to help the buttercream come together.

Add the milk a couple teaspoons at a time until the desired thickness is reached.

Top the spiced cupcakes with the maple buttercream and there you go! Cupcakes that are perfect for Fall.

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Spiced cupcakes with maple buttercream are a wonderfully sweet dessert filled with the warm flavors of fall. Cinnamon, nutmeg, and ginger mix perfectly with the subtle flavor of maple.

Spiced Cupcakes with Maple Buttercream

4.7 from 25 votes
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Author: Kimberly
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 24 Servings

Ingredients

Cupcake Batter

  • 16 ½ ounces spice cake mix, 1 box; (We used Duncan Hines brand.)
  • 3 large eggs
  • 3.4 ounces instant vanilla pudding, 1 box; (We used Jell-O Brand.)
  • ¾ cup sour cream
  • ¾ cup vegetable oil
  • ½ cup water
  • 1 teaspoon pumpkin pie spice

Maple Buttercream

  • 1 cup unsalted butter
  • 4 cups powdered sugar
  • 4 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract

Instructions
 

Cupcake Batter

  • Preheat oven to 350°F, and line a muffin tin with cupcake liners.
  • Place all ingredients in the bowl of a stand mixer. Mix to combine.
    16 ½ ounces spice cake mix
    3 large eggs
    3.4 ounces instant vanilla pudding
    ¾ cup sour cream
    ¾ cup vegetable oil
    ½ cup water
    1 teaspoon pumpkin pie spice
  • Use a scoop or measuring cup to fill cupcake liners approximately half full. Bake cupcakes for about 18 to 22 minutes.
  • Remove from oven and allow to cool completely before frosting.

Maple Buttercream

  • Place all ingredients in the bowl of a stand mixer. Mix on low speed until well combined. 
    1 cup unsalted butter
    4 cups powdered sugar
    4 tablespoons pure maple syrup
    1 teaspoon pure vanilla extract
  • If the mixture is too thick, add a teaspoon of milk until desired thickness is reached. 
  • Use a cupcake decorator or pastry bag to frost the cooled cupcakes. Store in an airtight container in the refrigerator for up to 5 days.

Suggested Equipment

Nutrition

Serving: 1cupcake | Calories: 338kcal | Carbohydrates: 41g | Protein: 2g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 45mg | Sodium: 225mg | Potassium: 95mg | Fiber: 0.4g | Sugar: 34g | Vitamin A: 312IU | Vitamin C: 0.1mg | Calcium: 36mg | Iron: 1mg

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cupcake. Actual calories will vary.
 
*For more information, tips, and answers to frequently asked questions, please refer to the post.
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17 Comments

  1. These are truly easy and delicious! I made these for the first time last month and my daughter loved them so much she asked me to bake them for her baby shower this weekend. Happy to oblige!

    Next I’ll check out the fruity pebbles cupcake which my daughter in law may enjoy.

    1. Hi Ann Marie!

      We’re so happy to hear that! The spiced cupcakes are one of our more popular recipes during fall. The Fruity Pebbles cupcakes are also a favorite. We hope your daughter in law enjoys them. Have a wonderful day! 🙂

  2. This cupcakes were amazing! The spice cake went really well with the maple frosting. This is a new fall favorite 🤩

  3. I made these cupcakes and they are delicious. Light and moist. I added an extra tablespoon of maple syrup and 2 teaspoons of milk to get the right consistency. Definitely a keeper.

    1. Thank you, Dawn! Kim and I are glad you enjoyed the cupcakes and made everything work for you. Thank you again for coming back to comment and rate the recipe. Have a lovey day 🙂

  4. I made these cupcakes and they are delicious. Light and moist. I added an extra tablespoon of maple syrup and 2 teaspoons of milk to get the right consistency. Definitely a keeper.

  5. I made these cupcakes and they are delicious. Light and moist. I added an extra tablespoon of maple syrup and 2 teaspoons of milk to get the right consistency. Definitely a keeper.

  6. I’m so happy you used a box mix…I’m don’t love baking so these little short cuts are so helpful to me. These looks so perfect and awesome for fall!

    1. Thank you, Jen! I know what you mean. Personally, I’m not the strongest baker, so I try to incorporate boxed mixes when I can. Kim, on the other hand, bakes all the time, but I’m glad she opted for the box mix for this recipe as well. Have a lovely Day, Jen!

  7. I’m so happy you used a box mix…I’m don’t love baking so these little short cuts are so helpful to me. These looks so perfect and awesome for fall!

  8. I’m so happy you used a box mix…I’m don’t love baking so these little short cuts are so helpful to me. These looks so perfect and awesome for fall!

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