Pumpkin Cupcakes with Maple Cream Cheese Frosting

By SewingDragonfly

From www.smittenkitchen.com

Ingredients

• Frosting:
• 1 stick unsalted butter at room temperature
• 1 cup firmly packed dark brown sugar
• 1/3 cup granulated sugar
• 2 cups cake flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1/2 tsp. ground nutmeg
• 1/8 tsp. ground cloves
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 large eggs
• 1/2 cup buttermilk mixed with 1 tsp. vanilla
• 1 1/4 cups canned solid-pack pumpkin
• 2 (8 oz.) packages cream cheese at room temperature
• 1 stick unsalted butter at room temperature
• 2 cups confectioner’s sugar
• 1/4 cup pure maple syrup

Details

Servings 18

Preparation

Step 1

Preheat oven to 350 degrees. Line a cupcake pan with 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, cloves, salt and pepper in 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 into the cupcake liners, filling about ¾ 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 20-25 minutes. Cool the cupcakes on racks completely.

To make the frosting: In a stand mixer beat all of the ingredients on medium until fluffy.