It’s fall, near Thanksgiving, so I feel the need to make pumpkin cupcakes. I found this recipe on another blog, Smitten Kitchen, and thought they sounded good, but more than that, they looked gorgeous. That’s what caught my eye first. I omitted the cloves and forgot the vanilla, oops, but they are still delicious.
For the cupcakes:
- 1 stick unsalted butter, at room temperature
- 1 cup firmly packed dark-brown sugar
- 1/3 cup granulated sugar
- 2 cups cake flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 large eggs
- 1/2 cup buttermilk mixed with 1 teaspoon vanilla
- 1 1/4 cups canned solid-pack pumpkin
Preheat the oven to 350° (175°C). Line a cupcake pan with 18 liners.
In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes. Meanwhile, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt, and pepper into a medium bowl.
Add the eggs 1 at a time to the mixer, scraping down the sides after each addition. Alternate adding the flour and milk mixtures, beginning and ending with the flour. Beat in the pumpkin until smooth.
Scoop the batter among the cupcake liners — you’re looking to get them 3/4 full. Rap the filled pans once on the counter to release any air bubbles.
Bake the cakes until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool the cupcakes on racks completely.
Maple Cream Cheese Icing
- 8 ouce block of Philly Cream Cheese, room temperature
- 1/2 stick unsalted butter, softened to room temperature
- 1 cup confectioner’s sugar
- 2 tablespoons of pure maple syrup
Combine all ingredients in mixer bowl and beat until creamy, about 3 minutes. That’s it. Frost those little babies and enjoy!