Fall is in the air and that means PUMPKIN recipes coming your way by the zillions :)
I am so ready for the cool days and cold nights, sweaters, falling leaves, and all things Fall.
Fall is my favorite time of year. Especially all the pumpkin and apple recipes.
This year I made it my goal to make lots of new delicious recipes to bring to you.
So here is the first of many to come. If you like pumpkin you'll LOVE this one. It tastes like a pumpkin cupcake and a maple donut had a love child.
Try these today and you won't be disappointed!
Here's what you need:
1 vanilla cake mix
1 small (4 oz) box vanilla pudding
1/2 cup oil
3/4 cup milk, Vit D
1 Tbs. Pumpkin Pie Spice
1/2 cup Libby's solid pack pumpkin
1/2 cup unsalted butter, at room temperature
4 oz. cream cheese, at room temperature
4-6 cups powdered sugar
2-4 Tbs. cream or milk
1-1/2 - 2 tsp. maple extract
Preheat oven to 350 degrees and line a muffin tin with paper liners. I use this amazing new 24 muffin pan I got a few weeks ago.
In a large bowl or the bowl of a stand mixer place all ingredients and beat on medium for 2 minutes.
Using an ice cream scoop or large cookie scoop fill all the cupcake liners 3/4 full. I got 18 good sized cupcakes.
Bake for 16-18 minutes until a toothpick inserted into the center comes out clean. Mine took 18 minutes.
Remove from pan and cool completely.
To make frosting beat the cream cheese and butter until fluffy.
Add powdered sugar and mix until incorporated. Adding cream as needed.
Add maple extract and beat until the right consistency.
To frost cupcakes put frosting in a ziplock or piping bag and pipe on cupcakes or frost with offset spatula or knife. This frosting made enough for two recipes so I kept it in a ziplock in the fridge for the next time (which was literally two days later, lol)
BEST THING EVER! You're welcome!
Serves 20 cupcakes
Here's the handy printable - Pumpkin Cupcakes with Maple Cream Cheese Frosting