In the Kitchen: Pumpkin Cupcakes with Maple Cream Cheese Frosting


Pumpkin Cupcakes with Maple Frosting

Playing catch up with our Thanksgiving entries, but saving the best for last. Entree V is our pumpkin cupcakes with maple cream cheese frosting. Once again inspired by Smitten Kitchen, we learned the hard way that you want to  make sure your pantry is stocked with not-too-old baking soda and baking powder to prevent overly dense cake.

Pumpkin Cupcake mix 2Pumpkin Cupcake mixPumpkin Cupcake mix 3

For 17 to 18 cupcakes, follow these portions:

1 stick unsalted butter, 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
1/8 teaspoon ground cloves
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

For the frosting, I’d lean a little heavier on the confectioners’ sugar here so that the frosting is firmer. Ours turned out way too soft, so we resorted to swirling the frosting to make the roses.

Two (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioners’ sugar
1/4 cup pure maple syrup

Pumpkin Cupcake bakePumpkin CupcakesPumpkin Cupcakes with Maple Frosting 2

To make the cupcakes, preheat the oven to 350°.

Using a mixer, beat the butter and sugars on medium speed until fluffy. Separately, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper into a medium bowl.

Add the eggs 1 at a time to the mixer.

Alternate adding the flour and milk mixtures, beginning and ending with the flour. Beat in the pumpkin until smooth.

Scoop the batter into the cupcake liners to get them 3/4 full. Rap the filled pan to release any air bubbles. Bake the cakes until a toothpick inserted into the center comes out clean, about 20 to 25 minutes.

While this is baking, beat all the frosting ingredients together with a mixer until fluffy. Refrigerate the cake for 30 minutes to set up frosting.

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