Pumpkin Rum Maple Cupcakes with Apple Butter Frosting

I am SO glad it’s fall! These cupcakes are to die for. They are SO moist, probably the most moist ( say that 3 times fast ) cupcakes I’ve ever had. It is a very wet batter, but that’s what you want to keep them moist.

Ingredients:

For the cupcakes:

1-1/2 cups flour
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups sugar
3/4 cup pumpkin purée
2 large eggs
1/2 cup vegetable oil
1/4 cup dark rum
1/4 cup maple syrup

For the apple butter frosting:

1/4 cup apple butter
1/4 cup butter
3/4 cup brown sugar
2 tablespoons milk
2 teaspoons cinnamon
1 cup sifted confectioners sugar

Whisk together the flour, spices, baking soda, and salt.

In a large bowl, mix together pumpkin, sugar, and eggs until smooth. Mix in rum, oil, and maple syrup.

Slowly add the flour mixture. Mix until fully incorporated. Fill cupcake liners 3/4 full.

Bake at 350˚ F 18-22 minutes until done. Do not overbake. You want them to be moist!

To make the frosting, melt the butter over medium heat. (Ignore the full stick in the picture, I was making enough for several batches.) 

Add the apple butter and brown sugar. Bring to a boil and reduce heat to medium low. Continue to boil for 2 minutes, stirring constantly. 

Add the milk and cinnamon and bring to a boil. Continue stirring constantly. Cool to lukewarm. Gradually (and taste along the way – can get VERY sweet ) add the powdered sugar and beat until thick enough to spread. Enjoy!