Spicy Pumpkin Cream Cupcakes with Maple Buttercream Frosting

By melanieroe

Servings : 24
Prep time : 35 minutes
Cook time : 18 minutes
Total time : 2 hours, including cool time

Ingredients

• Cupcakes:
• 1 box yellow cake + ingredients to make
• 1 t. cinnamon
• 1/2 t. ginger
• 1/4 t. nutmeg
• 1/4 t. cloves
• Filling:
• 4 T. butter at room temperature
• 8 oz. cream cheese, at room temperature
• 1 t. vanilla extract
• 1 1/3 c. confectioner’s sugar
• 1/2 c. canned pumpkin
• Maple Frosting:
• 1 container prepared buttercream frosting
• 1 t. maple flavor (or more to taste)

Details

Servings 24
Adapted from mixingbowl.com

Preparation

Step 1

For cupcakes:
Mix all ingredients and pour by ¼ cupfuls into 24 paper-lined cupcake molds.
Bake at 350 degrees for 18 minutes until knife inserted in the center comes out clean.

For filling:
Beat butter, cream cheese and vanilla until creamy. Add sugar gradually, beating until light and fluffy. Beat in pumpkin puree. Place filling in pastry bag fitted with tip. When cupcakeas are cool, Squeeze approx. 1T filling into the center of each cupcake.

Frost filled cupcakes with Maple Frosting. If desired, use pastry bag with star tip to swirl frosting onto cupcakes. Can be decorated with gold or silver dragees, chopped walnuts or a single candy corn. I made sparkly fall fondant leaves for each cupcake and piled these high on a cupcake tier for our wedding reception.