Pumpkin Cupcakes with Maple Cream Cheese Frosting

This recipe is adapted from the one and only Brown Eyed Baker. I also chose to go with a different frosting that I tweaked a bit. I love cream cheese frosting but have often found it to be too soft to hold shape when piping. Enter this winner of a recipe I found on a Wilton discussion forum. The original creator is a woman named Kathy from Iowa and I added maple syrup and cinnamon to kick it up a notch. Enjoy!

IMG_3670

Pumpkin Cupcakes with Maple Cream Cheese Frosting

Servings: 24

Cupcakes:
2 2/3 cups all-purpose flour
2 teaspoon baking powder
2 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
2 cans pumpkin puree (15 oz each)
1 cup granulated sugar
1 cup dark brown sugar
1 cup vegetable oil
4 eggs

Frosting (makes 4-5 cups):
1 cup butter
1/2 cup Crisco
16 oz. cream cheese
3 1/2 lbs powdered sugar
1 tablespoon vanilla
1/2 tsp salt
1 teaspoon cinnamon
3 tablespoons maple syrup

Optional- pumpkin candy corn to garnish

DIRECTIONS:

Start with the cupcakes-
1. Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners; set aside.

2. In a large bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Set mixture aside.

3. In another bowl, whisk together the pumpkin, both sugars and the vegetable oil until completely combined. Mix in the eggs, one at a time. Add the flour mixture in two additions, folding with a rubber spatula until no flour pockets remain.

4. Divide the batter between the baking cups, filling each about two-thirds full. Bake until a skewer inserted into the center comes out clean, 18 to 22 minutes. Allow to cool in the pan for 5 to 10 minutes, then remove to a wire rack. Allow the cupcakes to cool completely before frosting.

Make the Frosting-
1. Using an electric mixer, cream the butter  about 2-3 minutes. Add the vanilla, cream cheese, and salt. Mix for an additional 2 minutes until fluffy. Lower the speed of the mixer and add the powdered sugar gradually and mix until smooth and combined, scraping down sides of bowl as needed. Increase the mixer speed to medium-high and beat until light and fluffy, 1 to 2 minutes.

2. Place prepared piping bag/tip into large drinking glass and peel the bag sides over the edges of the cup. This makes it easier to put frosting into the bag. Pipe on frosting in circular motion.

3. If desired, add pumpkin candy garnish or sprinkles immediately after frosting before it crusts over.

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One thought on “Pumpkin Cupcakes with Maple Cream Cheese Frosting

  1. Pingback: Ebola, whoopie pies, and other autumn happenings | the dandelion diaries

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