Pumpkin Cupcakes With Maple–Cream Cheese Frosting?

By CrinV on October 22, 2012

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Ingredients

    1. 1/2 cup unsalted butter, room temperature, plus more for greasing pans
    2. 1 cup dark brown sugar, firmly packed
    3. 1/3 cup granulated sugar
    4. 2 cups cake flour
    5. 2 teaspoons baking powder
    6. 1 teaspoon baking soda
    7. 1 teaspoon ground cinnamon
    8. 1 teaspoon ground ginger
    9. 1/2 teaspoon ground nutmeg
    10. 1/8 teaspoon ground cloves
    11. 1/2 teaspoon salt
    12. 1/4 teaspoon fresh ground black pepper
    13. 2 large eggs
    14. 1/2 cup buttermilk
    15. 1 teaspoon vanilla
    16. 1 1/4 cups canned solid-pack pumpkin
    17. frosting
    18. 2 (8 ounce) packages cream cheese, softened
    19. 1/2 cup unsalted butter, room temperature
    20. 2 cups icing sugar
    21. 1/4 cup pure maple syrup

Directions

  1. Make the cupcakes:.
  2. Preheat the oven to 350° (175°C). Line a cupcake pan with 18 liners.
  3. In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes.
  4. Meanwhile, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper into a medium bowl.
  5. Add the eggs 1 at a time to the mixer, scraping down the sides after each addition.
  6. Add vanilla to buttermilk.
  7. Alternate adding the flour and milk mixtures, beginning and ending with the flour.
  8. Beat in the pumpkin until smooth.
  9. Scoop the batter among the cupcake liners — you’re looking to get them 3/4 full.
  10. Rap the filled pans once on the counter to release any air bubbles.
  11. Bake the cakes until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool the cupcakes on racks completely.
  12. Make the frosting:.
  13. ?In a stand mixer beat all the ingredients on medium until fluffy.
 
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