Maple Rum Pumpkin Cupcakes

I am a member of a new group called Whats Baking, and am this months host. We will have a monthly theme, we will all post around the same day and then a round-up will be featured on the host blog. Then a new host will be chosen for the following month.

I got the choose this months theme and decided fall cupcakes was very appropriate. I decided to make pumpkin cupcakes but wanted to spicy them up a bit so found a recipe with rum and maple. And as my wonderful husband said how can you go wrong with some rum in your cupcakes.

These cupcakes have great flavor and the cinnamon cream cheese frosting is a nice addition.

Pumpkin Cupcakes with Rum and Maple with Cinnamon Cream Cheese Frosting (From: Cupcake Project)

• 1 1/2 C flour
• 1 t cinnamon
• 1/2 t ginger
• 1/2 t nutmeg
• 1/2 t allspice
• 1 t baking soda
• 1/2 t salt
• 1 1/2 C sugar
• 3/4 C pumpkin puree
• 2 large eggs
• 1/2 C vegetable oil
• 1/4 C dark rum
• 1/4 C maple syrup

Whisk together flour, spices, baking soda, and salt.

In a large bowl, combine the sugar, pumpkin, and eggs. Beat until smooth.

Mix in the oil, rum, and maple syrup.

Slowly add the flour mixture and mix until fully incorporated.

Fill cupcake liners 3/4 full.

Bake at 350 F for 20-25 minutes.

Cinnamon Cream Cheese Frosting (From: Cupcake Project)

• 8 oz cream cheese, room temperature
• 1/4 C (half stick) butter, room temperature
• 1 t vanilla extract or vanilla bean taste
  
• 1 1/2 tsp cinnamon (add more to taste)
• 2-3 C powdered sugar (add more or less to make it a stiffness that you like)

Mix cream cheese and butter well.

Add vanilla and cinnamon.

Add powdered sugar.