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5 from 6 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!