Pumpkin cupcakes are good on their own, but this pumpkin cupcake with rum and maple kicks it up a notch. The cupcakes smell distinctly of rum, but when you bite into them, you can taste the pumpkin and just a tiny hint of the maple. They are moist and lighter than you might expect from a pumpkin dessert and they’re filled with Fall spices.
The cupcakes are topped with my apple butter caramel icing – one of my favorite fall frostings! And, because (let’s keep it real) icing rarely looks as good as a huge swirl of buttercream, I topped these cupcakes with some fun fall sprinkles from Texan Sprinkles to give them some pizzazz.
Pumpkin Cupcake Recipe
Pumpkin Cupcakes with Rum and Maple
The pumpkin cupcakes flavored with rum and maple and topped with apple butter frosting are the perfect cupcake for fall!
- 1 1/2 cup flour
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cup sugar
- 3/4 cup pumpkin puree
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup dark rum
- 1/4 cup maple syrup
Whisk together flour, spices, baking soda, and salt.
In a large bowl, combine the sugar, pumpkin, and eggs. Beat until smooth.
Mix in the oil, rum, and maple syrup.
Slowly add the flour mixture and mix until fully incorporated.
Fill cupcake liners 3/4 full.
Bake at 350 F for 20-25 minutes.
Top cooled cupcakes with apple butter caramel icing.
Fall Into Winter Roundup
I am entering these cupcakes into Ivy’s Fall Into Winter Roundup.
I was so excited about the roundup . Not only did I have to ask if it was OK to get my entry in late, but then I completely forgot to enter. I had to go back and add to this to the post. Sorry, Ivy! You’re the best!
Cupcake Love Connection Update
I have been talking to Minko and her cupcake for Groom 2.5 will be done soon! I can’t wait for the recipe! She said she should have it next week. Read the original Cupcake Love Connection post if you don’t know what I am talking about.