Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting

Preheat oven to 350 degrees. Line two 12-standard-muffin tins with paper liners.

To make cupcakes:

In a medium bowl, whisk together the flours, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt.

In a large bowl, whisk together the pumpkin, sugar, brown sugar, oil and unsweetened applesauce. Add the eggs one at a time, whisking after each addition.

Add the flour mixture in three additions, stirring with a whisk until combined.

Fill the muffin tins about three-fourths full. I used a quick release ice cream scoop to make sure the cupcakes were evenly sized. Bake the cupcakes until they are golden and a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Transfer the tins to a wire rack and let cool for 10 minutes, then remove cupcakes from the tins and let cool completely.

To make the frosting:

In a bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and butter together until smooth. Add maple syrup, vanilla and confectioners’ sugar; continue beating until combined and smooth.

To assemble cupcakes:

Top each cupcake with 2 tablespoons of frosting and spread to cover. You can also pipe the frosting onto the tops of the cupcakes using the decorating tip of choice. I usually use a 1mm star tip.