Prep your pans and oven: Heat the oven to 350°F (175°C). Grease and line an 8-inch cake pan or loaf pan. Line a 12-cup muffin tin with liners.

Mix the cake batter: Whisk flour, baking powder, and salt. In another bowl, beat butter and sugar until fluffy. Add eggs one at a time. Mix in milk, vanilla, and maple syrup. Fold in dry ingredients just until smooth.

Mix the cupcake batter: Whisk flour, baking powder, baking soda, spices, and salt. In a separate bowl, whisk oil, brown sugar, eggs, applesauce or pumpkin, milk, and vanilla. Stir in dry ingredients until combined.

Bake: Pour cake batter into the prepared pan. Fill cupcake liners about two-thirds full. Bake cupcakes for 16–20 minutes and the cake for 28–35 minutes, or until a toothpick comes out clean. Cool completely.

Make the frosting: Beat cream cheese and butter until smooth. Add powdered sugar gradually, then maple syrup, vanilla, and a pinch of salt. Adjust sweetness to taste.

Frost and decorate: Spread or pipe frosting on the cake and cupcakes. Create a topping bar so guests can add pecans, cranberries, apple chips, cinnamon sugar, or caramel drizzle.

Friendsgiving design ideas: Harvest Wreath Cake: Pipe a ring of frosting and arrange cranberries, chopped nuts, and rosemary sprigs like a wreath.

S’mores Minis: Frost cupcakes, add mini marshmallows, a dusting of cocoa, and a small chocolate square.

Caramel Apple Look: Swirl caramel over frosting and top with an apple chip and a pinch of sea salt.

Maple Leaf Sprinkle: Use a leaf-shaped paper stencil and dust cinnamon sugar over the frosted cake.

Serve smart: Keep a few cupcakes unfrosted for any dairy-free guests and provide an alternative topping like whipped coconut cream.