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Pumpkin Maple Cupcakes with Cinnamon Cream Cheese Frosting


Makes 10 cupcakes (multiply as needed)

Original cake recipe:


1 cup all purpose flour
1/2 teaspoon baking soda
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



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