Pumpkin Carrot Cake Cupcakes with Maple Cream Cheese Frosting
October 24, 2016
Ingredients:
Cupcakes:
- ¾ cup light brown sugar
- ½ cup butter, softened
- 2 eggs, room temperature
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- ½ cup maple syrup (real maple syrup)
- 2½ cups all purpose flour
- 1½ tsp baking powder
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- ½ tsp salt
- 1 cup shredded carrot
- 4 oz softened cream cheese
- ½ cup softened butter
- 2 Tbls maple syrup
- ½ cup light brown sugar
- ⅛ tsp maple extract (optional)
- 1⅔ cups powdered sugar