Pumpkin Ginger Cupcakes With Maple Buttercream

• FOR THE CUPCAKES:
• 2 cups Flour
• 1 package Butterscotch Instant Pudding Mix, 3.4 Oz Package
• 2 teaspoons Baking Soda
• 1/3 teaspoons Salt
• 1 Tablespoon Cinnamon
• 1-1/4 teaspoon Ginger
• 1/2 teaspoons Allspice
• 1/4 teaspoons Cloves
• 1 cup Butter, Softened
• 1 cup Granulated Sugar
• 1 cup Brown Sugar
• 4 whole Eggs
• 1 teaspoon Vanilla
• 1 can Pumpkin Puree (15 Oz. Can)
• FOR THE FROSTING:
• 1 cup Butter
• 1 cup Shortening
• 8 cups Powdered Sugar
• 1/2 teaspoons Salt
• 1 teaspoon Vanilla
• 1/2 cups Water Or Milk
• 4 Tablespoons Pure Maple Syrup

1. For the cupcakes:
2. Preheat oven to 350 F. Line three 24-count mini muffin tins with muffin cups. Set aside.
3. In a bowl, combine flour, pudding mix, baking soda, salt, cinnamon, ginger, allspice and cloves. Set aside.
4. Cream butter and sugars in the bowl of a mixer until creamy. Beat in eggs 1 at a time making sure to beat well after each addition. After the eggs have all been incorporated, add vanilla and pumpkin mixing until combined. Slowly add in the dry ingredients until well mixed.
5. Using a cookie scoop, fill each muffin tin. Bake for about 16 minutes. Remove pans from the oven. Let cupcakes cool in pans for 10 minutes before removing them to cooling racks. Frost with maple buttercream once they are completely cooled.
6. For the frosting:
7. Mix butter and shortening in the bowl of a stand mixer until very creamy. Slowly add in powdered sugar mixing well after each addition. Add salt and vanilla. Slowly add water or milk, adding more if the consistency isn't creamy enough. Add maple syrup and mix to combine. Again, add more syrup if you want a stronger maple flavor. Pipe or spread onto cooled cupcakes.

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Taken from tastykitchen.com/recipes/desserts/pumpkin-ginger-cupcakes-with-maple-buttercream/ (may not work)