Easy Fall Cupcakes for Kids in 42 Min

Instructions:

1. Preheat oven to 350°F (175°C). In a medium bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg, and salt.
2. In a large bowl, cream the softened butter until pale, then beat in the eggs, pumpkin puree, and vanilla until the mixture is velvety and smooth.
3. Gradually fold the dry ingredients into the wet mixture until just combined; do not overmix.
4. Spoon the batter evenly into a lined 24-slot muffin tin, filling each slot about 2/3 full.
5. Bake for 20–22 minutes until edges are golden-brown and a toothpick inserted in the center comes out clean.
6. Allow cupcakes to cool completely on a wire rack.
7. Prepare frosting by whipping 1 cup of butter until creamy, then slowly beating in powdered sugar, maple syrup, heavy cream, and vanilla on high for 2 minutes.
8. Pipe the frosting onto the cooled cupcakes and garnish with sprinkles or candy corn.