Christmas Goodies

Pumpkin Maple Praline Cupcakes

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Hellloooooo pumpkin season! It’s the season of warm, buttery, comforting flavors – my favorite! This cupcake is now one of my all-time favorites, because it tastes like fall. The pumpkin spice cupcake is filled with a homemade maple praline, and topped with a light white chocolate buttercream. It’s the perfect cupcake to celebrate season!

WHAT YOU NEED:

PUMPKIN SPICE CUPCAKE

  • 1 box vanilla cake mix
  • 3 eggs
  • 1/2 cup butter (melted)
  • 1 cup water
  • 1 1/2 teaspoons pumpkin spice

Pumpkin Spice (make it from ingredients below or use generous 1.5 teaspoons pre-made)

  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/8 teaspoon cloves

MAPLE PRALINE FILLING

  • 8 ounces mascarpone cheese (room temp)
  • 1/2 cup powdered sugar + 2 tablespoons
  • 1 teaspoon maple extract/flavoring OR 2 teaspoons maple syrup
  • 1/2 cup finely chopped pecans (roasted & cooled)

WHITE CHOCOLATE BUTTERCREAM

  • 1 cup butter (room temperature)
  • 3 – 4 cups powdered sugar
  • 1 (3.4 oz) box White Chocolate Pudding Mix (I use Hershey’s)
  • 2-3 tablespoons heavy whipping cream
  • 1 teaspoon vanilla (I use uncolored)

MAKE THEM:

CUPCAKES

Pre-heat oven to 350.   Prep your muffin pan – for minis, spray each section. For regular-sized, use cupcake liners. These cupcake liners are super cute and give off that fall vibe!

In a medium bowl, use a whisk to lightly mix the cake mix, oil, water, eggs, and pumpkin spice until just combined.

Fill muffin cups 3/4 full.

Bake 18-21 minutes for regular-sized, and 12-16 minutes for minis.  Let cool completely.

MAPLE PRALINE FILLING

Toast your pecans either on medium-low heat on the stove, or in the oven, then dice them up finely.

Combine the mascarpone, powdered sugar, and maple flavoring until well mixed.

Fold in pecans, leaving some larger pieces aside for a topping.

Core each cupcake, setting the tops to the side, then fill with the maple praline filling and replace tops.

WHITE CHOCOLATE BUTTERCREAM

Place your metal mixing bowl and mixer in the freezer for a few minutes.  This will help the buttercream seriously rock when you’re ready to make it.

On medium-high, beat the butter for a solid 4 minutes, scraping the sides of the bowl when needed.

Add powdered sugar 1 cup at a time.

Add pudding mix, heavy whipping cream, and vanilla and beat on high until you have the consistency you want.

Add more powdered sugar to make it thicker, and more heavy whipping cream to thin it out.

Frost your cupcake and top with toasted pecans!

TRY THESE FUN CUPCAKES, TOO!

Print Recipe
5 from 5 votes

Pumpkin Maple Praline Cupcakes

The pumpkin spice cupcake is filled with a homemade maple praline, and topped with a light white chocolate buttercream. It's the perfect cupcake to celebrate season!

Ingredients

PUMPKIN SPICE CUPCAKE

  • 1 box vanilla cake mix
  • 3 eggs
  • 1/2 cup butter melted
  • 1 cup water
  • 1 1/2 teaspoons pumpkin spice
  • Pumpkin Spice make it from ingredients below or use generous 1.5 teaspoons pre-made
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/8 teaspoon cloves

MAPLE PRALINE FILLING

  • 8 ounces mascarpone cheese room temp
  • 1/2 cup powdered sugar + 2 tablespoons
  • 1 teaspoon maple extract/flavoring OR 2 teaspoons maple syrup
  • 1/2 cup finely chopped pecans roasted & cooled

WHITE CHOCOLATE BUTTERCREAM

  • 1 cup butter room temperature
  • 3 - 4 cups powdered sugar
  • 1 3.4 oz box White Chocolate Pudding Mix (I use Hershey's)
  • 2-3 tablespoons heavy whipping cream
  • 1 teaspoon vanilla I use uncolored

Instructions

CUPCAKES

  • Pre-heat oven to 350.   Prep your muffin pan – for minis, spray each section. For regular-sized, use cupcake liners. These cupcake liners are super cute and give off that fall vibe!
  • In a medium bowl, use a whisk to lightly mix the cake mix, oil, water, eggs, and pumpkin spice until just combined.
  • Fill muffin cups 3/4 full.
  • Bake 18-21 minutes for regular-sized, and 12-16 minutes for minis.  Let cool completely.

MAPLE PRALINE FILLING

  • Toast your pecans either on medium-low heat on the stove, or in the oven, then dice them up finely.
  • Combine the mascarpone, powdered sugar, and maple flavoring until well mixed.
  • Fold in pecans, leaving some larger pieces aside for a topping.
  • Core each cupcake, setting the tops to the side, then fill with the maple praline filling and replace tops.

WHITE CHOCOLATE BUTTERCREAM

  • Place your metal mixing bowl and mixer in the freezer for a few minutes.  This will help the buttercream seriously rock when you're ready to make it.
  • On medium-high, beat the butter for a solid 4 minutes, scraping the sides of the bowl when needed.
  • Add powdered sugar 1 cup at a time.
  • Add pudding mix, heavy whipping cream, and vanilla and beat on high until you have the consistency you want.
  • Add more powdered sugar to make it thicker, and more heavy whipping cream to thin it out.
  • Frost your cupcake and top with toasted pecans!

Jeni’s Disclaimer: I’m just a regular girl.  I love to drink wine while I bake.  I’m by no means a professional baker or pro photographer. My creations aren’t staged, they just are what they are, and that’s probably obvious from the pictures.  I create my recipes from inspiration of scents and flavors around me. I also repurpose my grandma’s old recipes. If you love to bake and your food ends up looking like REAL food, and not like something you’ll see on Instagram, you’re in the right place.

7 Comments

  1. Dorothy Boucher Reply

    5 stars
    These sound so delicious!! and love that the recipe doesn’t call for so many ingredients.
    @tisonlyme143

  2. I think I could eat the MAPLE PRALINE FILLING just by itself….

  3. Gina Ferrell Reply

    These cupcakes sound delicious! I need to make these for my daughter she loves anything pumpkin.

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