Pumpkin Carrot Cake Cupcakes with Maple Cream Cheese Frosting

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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 

Maple Cream Cheese Frosting: 

  • 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

Read more on: Pumpkin Carrot Cake Cupcakes with Maple Cream Cheese Frosting @ momontimeout.com

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