Pumpkin Cupcakes with Maple Cream Frosting
Pumpkin Cupcakes with Maple Cream Frosting
Servings
Ingredients
Cupcake Batter
- 1 box (15 ounces) spice cake mix
- 1 can (15 ounces) pure pumpkin
- 3 large eggs
- 1/3 cup vegetable oil
- 1/3 cup water
- 24 to 30 candy pumpkins
Maple Cream Cheese Frosting
- 1 block (8 ounces) cream cheese - room temperature
- 1 stick butter - room temperature
- 2 teaspoons maple flavored extract
- 3 to 4 cups powdered sugar
Instructions
Cupcake Batter
- Preheat oven to 350 degrees.
- In a large bowl, use a mixer to beat together cake mix, pumpkin, eggs, oil and water.
- Beat on medium speed for 2 minutes.
- Scoop batter into prepared cups, filling about two-thirds full.
- Bake for 18 to 22 minutes, or until a wooden toothpick inserted in the center comes out clean.
- Cool cupcakes completely.
Maple Cream Cheese Frosting
- For the frosting, use a mixer to beat cream cheese and butter until smooth.
- Gradually add in 3 cups powdered sugar.
- Add maple extract.
- Add more powdered sugar if needed until desired consistency.
- Frost cupcakes by hand or with piping bag.
- Top each with candy pumpkin.
- Makes 24 to 30 cupcakes.
Notes
If you don’t have maple extract, you can use 2 tablespoons of real maple syrup.
Nutrition
Calories: 81kcal | Carbohydrates: 13g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 12mg | Potassium: 7mg | Fiber: 1g | Sugar: 13g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
