Friday, October 25, 2013
Pumpkin Cupcakes With Maple Buttercream Frosting
Hands-On Time: 30m
Total Time: 50m
For the cupcakes:
2 1/2 cups all purpose flour, spooned and leveled
2 teaspoons baking soda
1/2 teaspoon fine salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1 15-ounce can pure pumpkin puree
2 large eggs
1 1/2 cups granulated sugar
2/3 cup vegetable oil
For the frosting:
8 ounce bar cream cheese, at room temperature
1/4 cup (1/2 stick) unsalted butter, at room temperature
2 cups confectioners’ sugar
1/4 cup pure maple syrup
1/4 teaspoon fine sea or table salt
1.Make the cupcakes: Heat oven to 350° F. Line two 12-cup muffin tins with paper liners. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and allspice.
2.In a large bowl, mix together the pumpkin puree, eggs, granulated sugar, and oil until uniform in color. Add the flour mixture. Mix until just combined (do not overmix).
3.Divide the batter among the prepared muffin tins and bake until golden brown and a toothpick inserted in the center of a cupcake comes out clean, 20 to 24 minutes. Transfer the cupcakes to a wire rack and let cool completely before frosting.
4.Make the frosting: Using an electric mixer, beat the cream cheese, butter, confectioners’ sugar, maple syrup, and salt on high until light and fluffy, 3 to 5 minutes, scraping down the sides of the bowl as necessary. Frost the cupcakes.