Pumpkin Cupcakes with Maple Cream Frosting

Pumpkin Cupcakes with Maple Cream Frosting

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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

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. 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.

If you don’t have maple extract, you can use 2 tablespoons of real maple syrup.

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