I can’t believe that I’ve made it all the way to the end of September without cracking open a can of pumpkin. Well, I’m happy to tell you that I did just that yesterday – fall baking has been commenced! I had a large can I had been hoarding from last year, so I ended up baking two treats. Look for the other on Friday! But for now, let’s talk about these cupcakes…
Last year I made some pumpkin spice latte cupcakes. But this, this cupcake is another animal all-together. Dense and moist, like a good carrot cake – but with all the rich, delicious flavor of pumpkin that you could possibly long for. The spices aren’t overwhelming either, which always urks me. I like my pumpkin items to taste like pumpkin – not a bunch of spices. The spices in the batter only compliment the pumpkin and make it shine.
I topped them with a maple and cinnamon studded twist to my usual cream cheese frosting recipe. I’ve been wanting to incorporate maple syrup into a frosting for quite some time now, and the flavor really played well off the pumpkin. I know this will be one I come back to year after year!
Pumpkin Cupcakes with Maple Cream Cheese Frosting
3/4 cup butter, softened
2 1/2 cups granulated sugar
3 eggs
1 (15 oz) can solid-pack pumpkin
2 1/3 cup all-purpose flour
1 1/2 tsp cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla extract
1 cup buttermilk
For the frosting:
8 oz cream cheese, softened
1/2 cup butter, softened
4 cups confectioner’s sugar
1 tsp vanilla extract
2 Tbsp good maple syrup
1 tsp ground cinnamon
Preaheat oven to 350. Line 2 cupcake tins with paper liners and set aside.
In a medium bowl combine flour, cinnamon, ginger, cloves, nutmeg, baking powder, and baking soda. Whisk to combine.
In the bowl of an electric mixer fitted with a paddle attachment, cream butter and sugar together until light and fluffy. Reduce speed to low and add eggs, one at a time, combining well after each addition. Add pumpkin and vanilla and mix to combine.
With the mixer on low speed, add the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients and mixing just until incorporated. Scrape down the sides of the bowl and mix for 15 seconds longer.
Fill the cupcake liners 2/3 of the way full. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
For the frosting, cream the butter and cream cheese in a stand mixer until light and fluffy. Gradually add the sugar until incorporated. Then add the cinnamon, vanilla, and maple syrup. Mix for 10 seconds, until evenly combined. Frost cupcakes as desired.
Source: cupcakes adapted from Taste of Home
