I always knew it was Halloween morning, when I would wake up to the smell of pumpkin cupcakes cooking in the oven. Every year my mom would make them, and it was one of the only times that I was allowed to have cake for breakfast! It almost felt like Christmas, because we would even get a Halloween basket to open. So between the cake for breakfast, the gift basket and getting a huge bag of candy later on in the day, Halloween has always been one of my favorite holidays. 
 
If you’re looking for a last minute cupcake idea for tonight’s festivities, try these cupcakes. A pumpkin spice cupcake is topped with maple buttercream frosting, which gives it the perfect fall flavor. Top with simple sprinkles and Halloween candies for an easy Halloween treat.  Make this a family tradition in your house, i’m sure no one will complain! 
 
Ingredients:
Cake
Use your favorite pumpkin cake recipe. Martha Stewart and Ina Garten have great ones. You can also use boxed cake.
Frosting (I doubled this recipe, because I piped my frosting)
1 cup butter, softened
3 cups powdered sugar
4 tablespoons maple syrup
¼ teaspoon of maple extract
Directions:
  1. Cook cake according to directions. Allow to cool. Make the frosting. 
  2. Place softened butter in a large bowl. Beat with electric mixer until whipped. Scrape sides of bowl. Add the powdered sugar, one cup at a time until incorporated, into the bowl. Beat with mixer for 30-40 seconds. Scrape down sides of bowl and add maple syrup and maple extract. Beat for 2-3 minutes or until mixture is fluffy.