Day 10 of my 12 days of cookies: Okay, I should really just call this the 12 days of desserts (if I even finish in time!). Just trust me that these pumpkin dream cupcakes are just that… dreamy. 
I love that these have cream cheese frosting. I’ll pick cream cheese frosting over buttercream any day. 
You can bake this into a cake instead of cupcakes, but I made them for a dinner event so I figured cupcakes were easier to serve than a cake. 
They were moist, full of flavor, and the frosting was pretty sweet. Take it easy on the frosting.. you don’t need that much for this cake! Recipe from The Novice Chef.
Pumpkin Dream Cupcakes
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon pumpkin pie spice (optional)
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 (15 oz) can pumpkin
- 1/4 cup vegetable oil
- 1 cup milk
- 12 oz (1 1/2 packages) cream cheese, softened
- 3/4 cup unsalted butter, softened
- 3 tablespoons pure maple syrup
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 6 cups powdered sugar
For the cake:
For the frosting:
Directions
- Preheat oven to 300°F. Line muffin tin with two dozen cupcake liners.
- Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs, one at a time.
- Stir in vanilla, pumpkin and vegetable oil.
- Beat in the flour, pumpkin pie spice, baking soda and salt. Pour in the milk while the mixer is on.
- Fill cupcake liners just over 3/4 of the way full. You'll have some batter leftover and can make a mini loaf pan as well. Bake the cupcakes for 20 minutes. The loaf pan will need at least 30 minutes, or until toothpick comes out clean.
- Cream butter and cream cheese until smooth. Beat in maple syrup, vanilla and cinnamon. Add confectioners' sugar and beat on low speed until combined, then on high until frosting is smooth.
For the frosting:
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