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
- 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.
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.