Pumpkin Cupcakes with Maple Frosting

Kate's Safe & Sweet - Pumpkin Cupcakes on Cake Tray

Moist and flavorful pumpkin cupcakes make a delicious fall treat and are perfect for Thanksgiving. By using our Vanilla Cake mix as the base it will make baking these a breeze and yield a delicious and very moist cupcake that honestly you don’t need to frost- as they are great on their own- but a cupcake without frosting is just a muffin (and nothing wrong with that!). This maple frosting (made with our Vanilla Frosting mix) really makes these cupcakes shine and scream Fall.

This recipe is top 14 allergen free, gluten free and vegan. 

Kate's Safe & Sweet - Pumpkin Cupcakes for Fall

The first step is to gather all your tools and ingredients.

Pumpkin Cupcakes with Maple Frosting

Tools Needed:

  • Mixing Bowls
  • Spatula
  • Measuring Cups / Spoons
  • Muffin Pan
  • Non-stock cooking spray
  • Frosting Bag & Frosting Tip

Cupcake Ingredients Needed: 

  • 1 x Kate’s Safe & Sweet Vanilla Cake Mix
  • 1/2 cup rice milk (or milk of your choice)
  • 2 tsp apple cider vinegar 
  • 2 tbsp canola oil 
  • 1 tbsp molasses 
  • 15 ounces pumpkin puree (not pumpkin pie filling)
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • pinch ground cloves

Cupcake Instructions

  1. Begin by preheating the oven to 350F. Line a cupcake tray with liners or spray with oil. Set aside.
  2. In a small mixing bowl, combine the milk of your choice with the apple cider vinegar. Let rest for a few minutes.
  3.  In a large mixing bowl, place the vanilla cake mix and spices. Give a quick mix. Into this bowl, measure and add the pumpkin puree, molasses, and pour the milk mixture and oil. Mix well until fully incorporated.
  4. Pour batter into prepared muffin tin.
  5. Bake for 18-22 minutes, depending on the darkness of your baking pan. Cupcakes are done with a toothpick inserted into them removes cleanly.
  6. Let cupcakes rest for 10 minutes before removing them from the warm baking tray.

Kate's Safe & Sweet - Pumpkin Cupcakes Unfrosted

While they are cooling move onto the maple frosting.

Maple Frosting Ingredients

  • One Kate’s Safe and Sweet Vanilla Frosting Mix
  • 1/2 cup (non-dairy) butter
  • 1/4 cup vegetable shortening
  • 1 tablespoon rice milk
  • 4 tbsp Pure Maple Syrup

Maple Frosting Directions 

  1. In a large mixing bowl with hand mixers or a stand mixer, combine the butter and shortening together until smooth and creamy.
  2. Add the contents of the frosting packet along with the maple syrup.
  3. Whip on high speed for 3-4 minutes or until light and fluffy.
  4. Add up to 1 tablespoon of rice milk to get desired consistency.
  5. Top on your cooled cupcakes using a piping tip and piping bag.

Optional: If you aren’t a fan of maple or can’t use it, these cupcakes would be delicious topped with a vanilla or cream cheese frosting!

Kate's Safe & Sweet - Pumpkin Cupcake in Hand

We made three batches of these cupcakes on World Kindness Day and shared them with neighbors. They all raved about them and how they couldn’t believe they were “free from” cupcakes. If you’re feeling generous this holiday season, do the same, I know others will agree!

Kate's Safe & Sweet - Pumpkin Cupcakes for the holidays

Enjoy and Happy Baking!

Looking for more pumpkin recipes? Try our:

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