Pumpkin cupcakes with maple cream cheese frosting

* Makes two dozen regular sized cupcakes. 

Ingredients :

2 cups all purpose flour

2 tsp baking soda

2 tsp ground cinnamon

1/2 tsp nutmeg

1/2 tsp salt

2cups sugar

4 eggs

1 cup vegetable oil

1 tsp vanilla extract

15 oz pumpkin puree(by weight)

Extra cinnamon for sprinkling(optional)


8oz cream cheese, softened

1/2 cup butter, softened

4 cups confectioner's sugar

1/2 tsp maple extract


Directions :

1. Preheat the oven to 350F. In a bowl of stand mixer, add sugar and eggs. When well incorporated add oil and vanilla extract.

2. Mix rest of the dry ingredients in a bowl and add it to the sugar mixture. Mix until well incorporated and add pumpkin puree.

3. Line the mini cupcake pan or cupcake pan and scoop the batter evenly. 

4. Bake for 15-17 minutes for mini cupcakes, 20 minutes for cupcakes. Or toothpick inserted in the middle comes out clean or with a few crumbs. Let cool.

5. Make frosting - Cream the butter and cream cheese together and add maple extract. Mix in confectioner's sugar. 

6. Pipe the frosting on the cooled cupcake and sprinkle some cinnamon on top if desired.

* Cake recipe adapted from Lickthebowlgood.