PUMPKIN MAPLE CUPCAKES WITH CINNAMON CREAM CHEESE FROSTING

PUMPKIN MAPLE CUPCAKES WITH CINNAMON CREAM CHEESE FROSTING YIELD: 10 CUPCAKES 1 cup all purpose flour 1/2 teaspoon baking soda 1/2 teaspoon pumpkin pie spice 1/4 teaspoon salt 4 tablespoons unsalted butter, softened 2/3 cup granulated sugar 1 large egg 1 teaspoon vanilla extract 1/2 teaspoon imitation maple syrup extract 1/4 cup pumpkin purée 1 tablespoon vegetable oil 1/3 cup milk for the cinnamon cream cheese frosting: 6 oz cream cheese, softened 6 tablespoons unsalted butter, softened 1 teaspoon vanilla extract 1 teaspoon cinnamon 3 cups powdered sugar cinnamon sugar, for decoration Preheat oven to 300°F. Line standard muffin tins with paper liners. Set aside. In a medium bowl, mix flour, baking soda, pumpkin pie spice and salt. Set aside. In a large bowl/stand mixer, cream butter and sugar until light and fluffy. Beat in the egg, then stir in vanilla, maple, pumpkin and vegetable oil. Beat in the flour mixture alternately with the milk. Divide batter among cupcake tins, filling 3/4 full. Bake for 18-20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool cupcakes on wire rack. For the frosting: In a large bowl, cream butter and cream cheese until smooth. Beat in vanilla and cinnamon. Add confectioners' sugar and beat on low speed until combined, then on high until frosting is smooth. Pipe onto cupcakes with your favorite tip and serve! Optional: for decoration, I sprinkled the tops with cinnamons sugar.