Pumpkin Cupcakes With Maple–Cream Cheese Frosting Cooking method
Pumpkin cupcake recipe Ingredients
Yield: 17 to 18 cupcakes
1 stick unsalted butter, room temperature, plus more for greasing
pans
1 cup firmly packed dark-brown sugar
1/3 cup granulated 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
1/2 cup buttermilk mixed with 1 teaspoon vanilla
1 1/4 cups canned solid-pack pumpkin
Frosting
Two (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioners’ sugar
1/4 cup pure maple syrup
1. Preheat the oven to 350° (175°C). Line a cupcake pan with 18 liners.
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.
Scoop the batter among the cupcake liners — you’re looking to get
them 3/4 full. 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 to 25 minutes. Cool the cupcakes
on racks completely.
Make the frosting:
In a stand mixer beat all the ingredients on medium until fluffy.
To assemble the cake, frost the top of one cake, place the other cake
on top. Frost the sides and top, swirling decoratively. Refrigerate
the cake for 30 minutes to set up frosting.
Your Pumpkin cupcake recipe is ready now
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