Pumpkin Cupcakes with Maple Frosting

Pumpkin Cupcakes with Maple frosting

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1 cup flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

1/2 tsp. ground ginger

1/2 tsp. ground nutmeg

2 eggs

1 cup canned pumpkin

1/2 cup sugar

1/2 cup brown sugar, lightly packed

1/2 cup vegetable oil

maple frosting (recipe follows)

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Preheat oven 350*

Brush or spray the top of 10 muffin tins with vegetable oil and line with paper liners.

In a medium bowl, sift together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.

In a large bowl whisk together the eggs, pumpkin,sugar, brown sugar and vegetable oil.

Add flour mixture and stir until combined. Divide batter evenly among muffin tins.

Bake 20-25 minutes, until a toothpick inserted in the center comes out clean.

Set aside to cool completely. Spread cupcakes with maple frosting.

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Maple frosting

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8 oz. cream cheese, at room temperature

4 TBS. butter, at room temperature

1/4 tsp. maple extract

1/2 tsp. vanilla extract

2 cups powdered sugar

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With a electric mixer blend cream cheese and butter on low until smooth.

Stir in maple and vanilla extract. Slowly add powdered sugar and mix until smooth.

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