Pumpkin Spice Cupcakes with Seven-Minute Maple Frosting

By chelyc13

Ingredients

• For Cake:
• 3/4 cup butter, softened
• 1 1/2 cups sugar
• 3 large eggs
• 3 cups all purpose flour
• 2 teas pumpkin pie spice
• 2 teas baking powder
• 1 teas baking soda
• 1/2 teas ground nutmeg
• 1/2 teas salt
• 3/4 cup milk
• 1 (15oz) can pumpkin
• 1 teas vanilla extract
• For Frosting:
• 1 1/2 cups grade B maple syrup
• 1/2 cup sugar
• 2 egg whites
• 1 tblsp light corn syrup

Details

Servings 24

Preparation

Step 1

FOR CAKE:

1. Preheat oven to 350. Line 2 muffin pans with paper liners; set aside.

2. In a large bowl, beat butter and sugar at medium speed with an electric mixer until creamy. Add eggs, beating until fluffy.

3. In a medium bowl, combine flour, pumpkin pie spice, baking pwder, baking soda, nutmeg, and salt. Gradually add to butter mixture, alternately with milk, beginning and ending with flour mixture, beating just until combined. Stir in pumpkin and vanilla. Spoon batter evenly into prepared muffin pans. Bake 20 to 23 minutes, or until a wooden pick inserted in center comes out clean. Remove from pans, and let cool completely on wire racks. Spread evenly with seven minute maple frosting.

FOR FROSTING:

1. Combine all ingredients in top of a large double boiler. Beat a medium high speed with an electric mixer for 1 minutes. Place over simmering water, and beat mixture constantly for 7 minutes, or until stiff peaks form. Remove from heat, and beat until frosting reaches room temperature. Use immediately.