Pumpkin Spice Cupcakes With Cinnamon-Maple Cream Cheese Frosting
- Ready In:
- 30mins
- Ingredients:
- 13
- Yields:
-
24 cupcakes
ingredients
-
CUPCAKES
- 510.29 g box spice cake mix
- 425.24 g can pumpkin
- 118.29 ml applesauce
- 59.14 ml sugar
- 3 eggs
- 2.46 ml cinnamon
- 1.23 ml nutmeg
- 1.23 ml pumpkin pie spice
-
CINNAMON-MAPLE CREAM CHEESE FROSTING
- 118.29 ml butter, softened
- 113.39 g cream cheese, softened
- 473.18 ml powdered sugar
- 29.58 ml maple syrup
- 4.92 ml cinnamon
directions
- CUPCAKES: Preheat oven to 350 degrees. Grease 24 standard muffin cups.
- Whisk together cake mix, sugar, cinnamon, nutmeg, and pumpkin pie spice in large bowl.
- Add the eggs, applesauce, and pumpkin and beat with an electric mixer until thoroughly combined.
- Pour batter into muffin cups, filling them about 3/4 full.
- Bake for 20-25 minutes or until toothpick inserted into center comes out clean.
- Transfer cupcakes to wire rack and let cool completely before spreading with frosting.
- FROSTING: Make sure the butter & cream cheese are SOFT. Beat the butter in bowl with electric mixer until light and fluffy. Add the cream cheese and beat together until well blended.
- Add the maple syrup and cinnamon. Mix until well combined.
- Gradually add the powdered sugar, beating until light and fluffy, and frosting consistency is formed. **If frosting is too thick for your liking, you can add 1 tablespoon of milk at a time until it reaches the desired consistency.**.
- Spread frosting evenly over cupcakes and Enjoy!
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Reviews
-
These were very yummy! I left out the sugar, because I didn't think between the cake mix and the applesauce it was really needed. The maple cinnamon icing was amazing and complemented the cake perfectly. I was uncertain about adding the extra spices to the batter, since I was using a spice cake mix, but I did, and it wasn't detrimental, though I wouldn't say it's entirely essential either.