So, now that fall really feels like it is in the air, and the trees are all turning, it’s time for some pumpkin flavored foods! (Don’t worry, I am not done with apples yet! There is another recipe in the works.) I love this time of the year. The trees are full of beautiful colors, the sunrises have been spectacular, and the crisp and clear feeling is in the air. Time to break out the scarves and jackets, and turn up the thermostat! I love it. It totally gets me excited about snow, and the idea of snuggling up inside, around the wood stove with a good book and cozy blanket. Ha! I wish I actually had time to sit and read during the day. Maybe some day when the kids are in school? Well, the idea is nice! These pumpkin cupcakes are fabulous. They are moist, bursting with flavor and just down-right addictive. The frosting is my favorite- cream cheese! It is creamy, perfectly sweetened with a hint of maple syrup. You have to use the real stuff here. Aunt Jemima just won’t cut it. Luckily, we still have a few jars left of the maple syrup we made last year from tapping trees on our old property. These cupcakes make a great treat to welcome Fall and the season of pumpkins!
Recipe for the cupcakes from Joy of Baking, frosting is my own creation
For the cupcakes
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup solid packed, canned pumpkin purée (not pie filling)
For the frosting
- 5 oz. cream cheese, room temperature
- 1/2 cup unsalted butter, softened
- 2 cups confectioners’ sugar
- 1/4 cup pure maple syrup
- For the cupcakes, preheat the oven to 350ºF. Line 12 muffin cups with paper liners or spray each cup with vegetable spray. In a large bowl, whisk together the flour, baking powder, baking soda, ground spices, and salt. In the bowl of your electric mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Blend in the vanilla extract. Scrape down the sides of the bowl. With the mixer on low speed, add the flour mixture and pumpkin purée, in three additions, beginning and ending with the flour mixture.
- Fill the muffin cups evenly with the batter. Place in the oven and bake for about 20-23 minutes, or until springy to the touch and a toothpick inserted in the center of one of the cupcakes comes out clean. Let cool completely on a wire rack before frosting.
- For the frosting, in the bowl of a stand mixer, beat the cream cheese and butter together on medium-high speed, until light and fluffy, about 3 minutes. With the mixer on low speed, slowly mix in the confectioners' sugar, then mix in the maple syrup. Turn the speed up to medium-high and beat until light and fluffy again, 3-4 minutes. If the frosting is too soft to pipe, then place in the refrigerator for 30-60 minutes. Otherwise, place the frosting in a piping bag fitted with desired tip and pipe onto cupcakes. Serve, or refrigerate, well covered, for several days.