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.
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.