Pumpkin Pie Cupcake with Maple Cream Cheese Icing

By Texaschef11

Ingredients

• # 2 cups all-purpose flour
• # 1 teaspoon baking soda
• # 1 teaspoon baking powder
• # 1 teaspoon coarse salt
• # 1 teaspoon ground cinnamon
• # 1 teaspoon ground ginger
• # 1/4 teaspoon freshly grated nutmeg
• # 1/4 teaspoon ground allspice
• # 1 cup packed light-brown sugar
• # 1 cup granulated sugar
• # 1 cup (2 sticks) unsalted butter, melted and cooled
• # 4 large eggs, lightly beaten
• # 1 can (15 ounces) pumpkin puree

Preparation

Step 1

# Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
# In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
# Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.

Maple Cream Cheese Buttercream:

1/2 c cream cheese
1 1/2 c shortening
3 oz real maple syrup
4 oz heavy cream
8 cups sifted powdered sugar

1. Cream cheese and shortening.
2. Alternate adding cream/maple/sugar
3. Whip until smooth.