We can’t go through this season without cupcakes suitable for fall, so we turned to one of our favorite blogs for a recipe: Sweetopia. You get all the flavors from the spices we usually use this time of year, like cinnamon and nutmeg and they are wonderfully moist…a perfect pairing for a hot cup of good coffee to be enjoyed on a crisp afternoon. Usually, I’ll try a recipe from one source, and try out a topping or a sauce to go with it from a different source or I’ll make up my own recipe. This time I tried the complete recipe, so I made the cream cheese frosting too, and it’s a perfect match. Aside from being delicious, I liked that this recipe is easy to make, so you can get the kids to help out. Happy baking!
Pumpkin Cupcakes with Maple Cream Cheese Frosting
Yields 10-12 cupcakes
Recipe from Sweetopia
Ingredients for the Cupcakes:
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
2 large eggs
1 cup canned pumpkin purée
½ cup granulated sugar
½ cup light brown sugar, lightly packed
½ cup vegetable oil
Ingredients for the Icing:
8 oz (1 block) cream cheese, at room temperature
½ lb unsalted butter, at room temperature ( 2 sticks)
2 tablespoons real maple syrup
1 lb icing sugar (about 3 ¾ cups)
Procedure, for the cupcakes:
- Preheat the oven to 350 degrees. Line muffin tin with paper liners.
- Sift together the flour, baking powder, baking soda, salt, cinnamon and ginger, into a medium bowl.
- In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined.
- Divide the batter among the muffin tin and bake for about 20 minutes, until a toothpick inserted in the center comes out clean.
- Set pumpkin cupcakes aside to cool completely. These are delicious frosted with cream cheese icing or just as is!
- Cream the cream cheese, butter and maple syrup in the bowl of an electric mixer fitted with the paddle attachment. Slowly add the icing sugar and beat until smooth.
- Once your cupcakes are cool, ice them with a butter knife or large piping bag and tip of your choice.
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