Pumpkin Cupcakes

A wonderful cupcake for fall. Frost with either cinnamon cream cheese frosting or maple cream frosting.

• Ready In: 25 mins
• Serves: 24
• Yields: 24 cupcakes

Ingredients

• Cupcakes

• 1⁄2 cup light brown sugar, lightly packed
• 1⁄2 cup sugar
• 8  tablespoons butter
• 1⁄4 cup molasses
• 1  egg
• 1  cup canned pumpkin puree (can also use fresh)
• 2  cups flour
• 1  teaspoon baking soda
• 1 1⁄2 teaspoons cinnamon
• 1⁄2 teaspoon nutmeg
• 3⁄4 teaspoon salt
• 1⁄2 cup milk

• Cinnamon Cream Cheese Frosting

• 1 (8 ounce) package cream cheese, softened
• 1⁄2 cup butter, softened
• 1 1⁄2-2  cups powdered sugar, loosely packed
• 1 1⁄2 teaspoons cinnamon

• Maple Cream Frosting

• 1 (8 ounce) package cream cheese, room temp
• 1⁄2-1  teaspoon  maple extract
• 2  tablespoons milk or 2  tablespoons maple syrup
• 4  cups powdered sugar

Directions

1. Preheat oven to 350 degrees. Line muffin tin with paper liners.
2. In bowl of electric mixer fitted with paddle attachment, mix together brown and white sugars. Add butter and beat until light and fluffy. Add molasses and egg, mix to combine. Scrape down sides. Add pumpkin puree and mix to combine.
3. In separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
4. Add dry mixture to pumpkin mixture in 3 batches, alternating with the milk.
5. Pour batter into liners. Bake 15-18 minutes. Let cool completely before frosting.
6. For cinnamon cream cheese frosting:
7. Cream butter and cream cheese together until light and fluffy. Add powdered sugar and cinnamon and mix until a smooth frosting forms.
8. For maple cream frosting:
9. Beat cream cheese until light and fluffy. Add powdered sugar, maple extract and milk or maple syrup and mix until frosting forms.