Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting
for the cupcakes:
1 stick unsalted butter, room temperature, plus more for greasing pans
3/4 cup firmly packed dark-brown 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
1/4 cup buttermilk mixed with 1 teaspoon vanilla
1/4 cup maple syrup
1 1/4 cups canned solid-pack pumpkin
for the frosting
Two (8-ounce) packages cream cheese, softened
1/2 cup unsalted butter, room temperature
2 cups confectioners’ sugar
1/4 cup pure maple syrup
Make the cupcakes
1. Preheat the oven to 350° (175°C). Line your cupcake baking pan with cupcake liners. Set aside.
2. 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 into a medium bowl.
3. 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. Spoon the batter into the cupcake tray filling 3/4 of the way. 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 minutes. Cool the pans on racks for 10 minutes. Remove the cupcakes from the pan. Cool completely.
Make the frosting
In a stand mixer beat all the ingredients on medium until fluffy. Frost the top of cupcakes, swirling decoratively. Chill for 10 minutes before piping roses. Pipe roses on each cupcake (someday when i am better at this, I’ll provide a tutorial!) Refrigerate the cupcakes for 30 minutes to set up frosting.
Makes about 18 cupcakes.