Ingredients:
1 box (18.25 ounces) spice cake mix
1 can (15 ounces) pure pumpkin
3 large eggs
1/3 cup vegetable oil
1/3 cup water
Candy corn or candy pumpkins (optional)
Maple Cream Cheese Frosting
1 block (8 ounces) cream cheese, room temperature
1 stick butter, room temperature
1 tablespoon maple syrup
1/2 teaspoon vanilla extract
3 to 4 cups confectioners’ sugar
Directions:
Preheat oven to 350 degrees. Blend cake mix, pumpkin, eggs, oil and water in a large mixer bowl until moistened. Beat on medium speed for 2 minutes. Pour batter into prepared cups, filling evenly. Bake for 15-20 minutes, or until a wooden pick inserted in the center comes out clean. Cool cupcakes and then frost with maple cream frosting using a knife or piping bag. Sprinkle a few candy corn or candy pumpkins on top of each.
Frosting:
In a large bowl, use a mixer to beat cream cheese, butter, maple syrup, vanilla and 3 cups powdered sugar. Beat until smooth. Add more powdered sugar if needed.
