Mmmm, fall flavors are the best! Apples and cinnamon, cranberries and turkey, pumpkin and nutmeg. There’s pumpkin everything! So, in honor of the season, I was inspired to create a new cupcake. It’s an apple-filled spice cupcake frosted with a maple buttercream frosting. It turned out really yummy. Then of course I had to bake an old favorite, pumpkin cupcakes with cream cheese frosting.
I can’t give you all the recipes for these because some are my secret, but you can make the same thing by baking your favorite spice cupcakes, fill the center with apple pie filling and frost with maple buttercream frosting. The frosting is the standard buttercream recipe with Watkins maple extract.
My recipe box, which I am always in the process of organizing, had an old forgotten pumpkin cake recipe in it. I used this with a frosting I found online. I don’t remember who I got it from, but it is the best cream cheese frosting I have ever used and now it’s the only one. It’s great for decorating and the taste is perfect. Recipes below.
2 cups flour
2 tsp. baking soda
1/2 tsp. salt
2 tsp. cloves
2 tsp. cinnamon
1 tsp. ginger
2 cups sugar
1 cup vegetable oil
1 15oz. can pumpkin
Beat eggs until thick. Add sugar and beat until light and fluffy. Beat in the oil and pumpkin. Stir in the remaining ingredients until well blended. Fill cupcake papers half full, bake at 350 degrees for about 15 – 20 minutes.
Cream Cheese Frosting
Beat together until smooth:
1 8oz block of cream cheese, room temperature
1/2 cup butter, room temperature
1/2 cup shortening
1 tbsp. clear vanilla extract
Then beat in a 2 pound bag of powdered sugar, a few cups at a time, with about 1/4 cup of water. Add more water if needed. Beat until you have a smooth and creamy frosting.