Pumpkin Cupcakes With Maple And Toffee Frosting

• FOR THE CUPCAKES:
• 1 cup Canned Pumpkin Puree
• 1/2 cups Sugar
• 1/2 cups Brown Sugar
• 1/2 cups Applesauce
• 2 whole Eggs
• 1 cup Flour
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1/2 teaspoons Salt
• 1-1/2 teaspoon Cinnamon
• 1/4 teaspoons Ground Cloves
• 1/2 teaspoons Ground Ginger
• 1/2 teaspoons Ground Nutmeg
• FOR THE FROSTING:
• 1/4 cups Unsalted Butter, Softened
• 4 ounces, weight Cream Cheese, Softened
• 3/4 teaspoons Maple Flavoring
• 2 cups Powdered Sugar
• 1/2 cups Heath Toffee Bits

1. In a mixer, beat together pumpkin, sugars, applesauce and eggs. Blend in the flour, baking powder and soda, salt, and spices.
2. Pour batter into cupcake tins (I used liners), dividing the batter evenly (fills 12).
3. Bake in a 350u0b0F oven for about 20 minutes. Cool completely before frosting.
4. To make frosting, beat butter and cream cheese until smooth. Beat in maple flavoring and powdered sugar and mix for 2-3 minutes. Spread on cupcakes and sprinkle with toffee bits. Enjoy!

sugar, brown sugar, applesauce, eggs, flour, baking powder, baking soda, salt, cinnamon, ubc, ground ginger, ground nutmeg, frosting, ubc, weight cream cheese, maple, powdered sugar, toffee

Taken from tastykitchen.com/recipes/desserts/pumpkin-cupcakes-with-maple-and-toffee-frosting/ (may not work)