Spiced Cupcakes with Maple Buttercream

Is Fall here yet? Not technically, but it will be in the next couple of weeks. I’m more than ready for cooler weather, holidays, and all the recipes that come with the season.

Spiced cupcakes are one of our favorite fall desserts. Normally, they’d be topped with a vanilla buttercream or cream cheese frosting.

Ingredients
Cupcake Batter
16.5 Ounce Package of Spice Cake Dry Mix, (We used Duncan Hines)
3 Large Eggs
3.4 Ounce Package for Instant Vanilla Pudding Dry Mix , (We used Jell-O Brand)
3/4 Cup Sour Cream
3/4 Cup Vegetable Oil
1/2 Cup Water
1 Teaspoon Pumpkin Pie Spice
Maple Buttercream
1 Cup Unsalted Butter, (2 Sticks)
4 Cups Powdered Sugar
4 Tablespoons Maple Syrup
1 Teaspoon Vanilla

Instructions
Cupcake Batter
Preheat oven to 350 degrees and line a muffin tin with cupcake liners.
Place all ingredients in the bowl of a stand mixer. Mix to combine.
Use a scoop or measuring cup to fill cupcake liners approximately half full.
Bake cupcakes for about 18 to 22 minutes.
Remove from oven and allow to cool completely before frosting.
Maple Buttercream
Place all ingredients in the bowl of a stand mixer. Mix on low speed until well combined.
If the mixture is too thick, add a teaspoon of milk until desired thickness is reached.
Use a cupcake decorator or pastry bag to frost the cooled cupcakes. Store in an airtight container in the refrigerator for up to 5 days.