10/14/10

Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting

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 I've never been a big fan of pumpkin, but when a friend asked for a pumpkin-inspired dessert, this seemed like a great compromise.  These cupcakes are wonderful, and the maple cream cheese is perfect.     

Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting
Yields:  32 cupcakes


Ingredients:  
4 cups cake flour (not self-rising), sifted
1 teaspoon baking soda
1 Tablespoon + 1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 Tablespoon ground ginger
1 teaspoon freshly grated nutmeg (I used 1/2 teaspoon ground nutmeg)
1/4 teaspoon ground cloves (I omitted.)
1 cup (2 sticks) unsalted butter, room temperature
2 1/2 cups packed light-brown sugar
4 large eggs
1 cup buttermilk
1 1/2 cups canned pumpkin (not pie filling)

Directions:
Preheat oven to 350.  Line standard muffin tins with paper liners.  Sift flour, baking soda, baking powder, salt, and spices.  With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy.  Add eggs, one at a time, beating until each is incorporated, scraping down the sides of bowl as needed.  Reduce speed to low.  Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until just combined.  Add pumpkin; beat until just combined.
Divide batter evenly among lined cups, filling each three-quarters full.  Bake, rotating tins halfway through, until golden brown, 15 to 18 minutes.  Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.  Cupcakes can be refrigerated up to 3 days in airtight containers.

Maple Cream Cheese Frosting
Ingredients:
1 package (8 oz.) cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 Tablespoon pure maple syrup (I used more.)
1/2 teaspoon pure vanilla extract
2 cups confectioners' sugar

Directions:
In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and butter together until smooth.  Add maple syrup, vanilla, and confections' sugar; continue beating until well combined and smooth.


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Source:  MarthaStewart.com, as seen on Brown Eyed Baker

1 comments:

Jamie R said...

Those look sinful Jenny, and I must stop reading your blog before I gain weight without actually enjoying your food...you really are looking like a pro with these pictures!

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