Cupcake Craze Part 2: Pumpkin Spice with Maple Cinnamon Cream Cheese Frosting

The craze goes on! Another perfect fall treat to celebrate the season! These cupcakes were made for my best friend’s going away party in October. She has been my longest & my loyal friend but was leaving me to live in Guam for a year to study as a biologist. I made a ton of cupcakes. The supplies were a little absurd as seen below:

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Pumpkin Spice Cupcakes with Cream Cheese Frosting
Batter:
2 c. cake flour
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
2 t. pumpkin pie spice

1/2 c. butter
1 1/4 c. brown sugar
2 eggs
1/2 c. buttermilk
3/4 c. pumpkin puree

Preheat oven to 350.

In a bowl, combine dry ingredients. In a mixing bowl, cream the sugar & butter together. In a liquid measuring cup, combine eggs, pumpkin, and buttermilk. Alternate adding a portion of the dry ingredients and a portion of the wet ingredients to the creamed butter & sugar. With a mixer or by hand, combine until smooth.

Fill cupcake cups a little over 3/4 full. Place in the oven for about 15-20 minutes, until a toothpick comes out clean. Transfer to cooling rack & begin on the frosting.

Maple Cinnamon Cream Cheese Frosting

2 – 8 oz. packages cream cheese
1/2 c. butter
3 c. powdered sugar
1 T. maple syrup
1 t. cinnamon

Combine ingredients in a large mixing bowl. Beat together on medium speed until smooth. Transfer to piping bag and place in refrigerator until ready to pipe the cupcakes. Once frosted, garnish the cupcakes with a sprinkle of cinnamon & raw sugar.

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