All right, so, I’ve technically had the component bits of this made since sometime last week (the cupcakes were made sometime late last week, the frosting was made shortly thereafter), I just hadn’t put the frosting on one of the cupcakes for the final shot. And since they’ve been stored in the fridge, they’re not that pretty, and are kinda sticking together.  So, the final result isn’t exactly the prettiest thing in the world, but, deal.  😛 

Also, if you don’t like pumpkin, you might want to tune out of this blog for a bit – I got three big cans of pumpkin puree last shopping trip, and there will be much baking of things involving pumpkin in the near future. 😛

Pumpkin Cupcakes with Maple Cream Cheese Frosting
Makes appx 14 cupcakes

Ingredients

  • 1 stick butter at room temp
  • 1 c packed dark brown sugar
  • 1/3 c white sugar
  • 2 c flour
  • 2 t baking powder
  • 1 t baking soda
  • 1 t cinnamon
  • 1 t ground ginger
  • dash ground nutmeg
  • pinch ground cloves
  • .5 t salt
  • pinch black pepper (I think I forgot this)
  • 2 large eggs
  • .5 c buttermilk mixed with 1 t vanilla
  • 1.25 c pumpkin puree

Frosting

  • 16 oz (2 8 oz packages) cream cheese, softened
  • 1 stick butter at room temp
  • 2 c powdered sugar
  • .25 c pure maple syrup (I used closer to .5 c)

Cream your butter and sugars together until they’re nice and fluffy (usually takes about 5 minutes). Meanwhile, combine the remainder of your dry ingredients (flour, baking soda and powder, spices) in a separate bowl.  (I didn’t do this by accident, and just ended up adding all the dry ingredients in stages into the bowl, and added the wet ingredients last.)  Then add your eggs to your creamed butter and sugar, and switch between adding your dry ingredients and the buttermilk, beginning and ending with the flour. Add your pumpkin last, and beat the mixture until it’s smooth.

Preheat your oven to 350 (mine was at 325), and start scooping the batter into the cupcake tins – try to get each cup at least ¾ths of the way full, these will puff up.  Bake your cupcakes between twenty to thirty minutes, until a toothpick comes out clean (mine tended towards the thirty minute mark).

While your cupcakes are baking, make your frosting!  Basically, throw all your ingredients into a bowl and mix it until you have a wonderful, smooth frosting!

I kept my frosting in a separate, smaller container to frost my cupcakes as needed, and just to have a spoonful of every once in a while. And you will need to store the cupcakes in the fridge – the buttermilk makes them a bit more susceptible to mold.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s