Autumn Cupcakes: A Sweet Treat for Fall

As the leaves turn golden brown and the air turns crisp, it's time to indulge in the flavors of autumn. And what could be better than a batch of freshly baked autumn cupcakes? These cupcakes are moist and fluffy, with a hint of cinnamon and nutmeg. They're topped with a creamy maple frosting, and they're the perfect way to celebrate the changing seasons.

Ingredients

* 1 cup all-purpose flour * 1 teaspoon baking powder * 1/2 teaspoon baking soda * 1/2 teaspoon ground cinnamon * 1/4 teaspoon ground nutmeg * 1/4 teaspoon salt * 1/2 cup (1 stick) unsalted butter, softened * 1 cup granulated sugar * 1 large egg * 1/2 cup milk * 1 teaspoon vanilla extract For the Maple Frosting: * 1 cup confectioners' sugar * 1/4 cup maple syrup * 1 tablespoon milk * 1/2 teaspoon vanilla extract

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Line a cupcake pan with paper liners. 2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. 3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the milk and vanilla extract. 4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. 5. Fill the prepared cupcake liners about 2/3 full with batter. 6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. 7. Let the cupcakes cool completely before frosting. To make the maple frosting: 1. In a medium bowl, whisk together the confectioners' sugar, maple syrup, milk, and vanilla extract. 2. Beat until smooth and creamy. 3. Frost the cooled cupcakes and enjoy!

Tips

* For a richer flavor, use brown sugar instead of granulated sugar. * Add a dollop of whipped cream to the top of each cupcake for an extra special treat. * Sprinkle the cupcakes with chopped nuts or autumn-themed sprinkles. * These cupcakes can be made ahead of time and stored in an airtight container at room temperature for up to 3 days.