What I Baked // October Edition: Pumpkin Carrot Cupcakes with Maple Frosting

Hello and happy Monday Darlings!

Well this weekend was certainly another busy one and has unfortunately left me with a little fall cold of sorts, but nothing some hot tea and a nice big bowl of soup can't cure.  In my case of the sniffles, I always get the urge to bake up something sweet and delicious - I blame that fully on my sweet-tooth.  Anyhow, these pumpkin carrot cupcakes with maple cinnamon frosting have been a favorite since Autumn began and this was my fifth time giving these little cakes a go because they are just that yummy and easy to make.

What You Need:
Cakes:
2 cups all-purpose flour

2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
4 eggs at room temperature and lightly beaten
1 ½ cups sugar
1 cup unsweetened apple sauce
15 oz. can pumpkin puree
2 cups shredded carrots
½ cup sweetened coconut flakes

Frosting:
1/2 cup butter, softened
4 ounces cream cheese, softened
2 cups powdered sugar
2 tablespoons maple syrup
1 teaspoon cinnamon

Directions:

Preheat oven at 350 degrees.

In a medium bowl stir together flour, baking powder, pumpkin pie spice and baking soda and set aside.

In a medium bowl blend eggs, sugar, applesauce and pumpkin puree.  Add in flour mixture until well combined followed by shredded carrots and coconut flakes.

Pour in to lined cupcake tins ⅔ full.  Bake for 18-20 minutes until cake tester comes out clean.

Cool on a wire rack.

FROSTING: 

Make sure the butter & cream cheese are SOFT. Beat the butter in bowl with electric mixer until light and fluffy. Add the cream cheese and beat together until well blended.

Add the maple syrup and cinnamon. Mix until well combined.

Gradually add the powdered sugar, beating until light and fluffy, and frosting consistency is formed.

 **If frosting is too thick for your liking, you can add 1 tablespoon of milk at a time until it reaches the desired consistency.**.

Pipe a dollop of frosting onto the cakes, sprinkle with a little cinnamon and Enjoy!

(Recipe adapted from here & here)

Is your pumpkin craving satisfied?

Before going I just want to thank everyone who stopped by our blog hop.  It's been fun meeting many of you and discovering so many gorgeous blogs.  

Now I'm back to my warm blanket and hot cup of tea.  I'll be back to my normal antics tomorrow.

Catch you then!

Love Bunches,