- Cook cake according to directions. Allow to cool. Make the frosting.
- 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.
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!
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