Pumpkin Spice Cupcakes with Maple Bourbon Cream Cheese Icing

This post comes from our contributor Jill of a Better Happier St. Sebastian.

Pumpkin Spice Cupcakes

makes 24 cupcakes

3 cups all-purpose flour
½ tsp baking soda
1 ½ tsp baking powder
¼ tsp cardamom
¼ tsp nutmeg
3 eggs
1 cup granulated sugar
1 tsp vanilla extract
1/3 cup fat-free milk
1 15 oz. can pumpkin
2 tbsp honey
1 tbs pure maple syrup
½ cup canola oil
½ cup applesauce

Preheat oven to 350° and prepare two pans with cupcake liners or cooking spray. In a large bowl mix flour, baking soda, baking powder, cardamom, and nutmeg. Using an electric mixer, beat the eggs, and gradually add the sugar until well combined. Mix in the pumpkin, followed by vanilla, milk, honey, maple syrup, canola oil, and applesauce. Once the mixture is smooth, pour in dry ingredients and stir to combine. Pour the batter into prepared pans and bake for 22-25 minutes, until the cupcakes are cooked through.

Maple Bourbon Cream Cheese Frosting

1 8 oz. package cream cheese, softened
4 tbsp butter, at room temp
2 cups confectioners sugar
1 tsp vanilla
1 tbsp maple
1 tbsp bourbon

Using an electric mixer, beat the cream cheese, butter and vanilla until fluffy. Slowly add powdered sugar, scraping the sides of the bowl as you go. Pour in maple and bourbon and continue mixing until fully combined, and the frosting is light and fluffy. Pipe onto pumpkin cupcakes.