Name: Pumpkin Cupcakes
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 12 cupcakes
Ingredients: 1 cup all-purpose flour; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon allspice; 1/2 teaspoon nutmeg; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; Kosher salt; 1 stick butter, softened; 1/2 cup sugar; 1/2 cup canned pure pumpkin puree; 1 1/2 teaspoons pure vanilla extract; 2 large eggs; One 8-ounce block cream cheese; 2 tablespoons butter, at room temperature; 2 tablespoons pure maple syrup; 2 cups powdered sugar; Chopped toasted pecans, for topping

Directions

Watch how to make this recipe.

For the pumpkin cupcakes: Preheat the oven to 350 degrees F. Line one 12-cup muffin pan with paper cupcake liners.
In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, baking powder, baking soda and 1/4 teaspoon salt. Set aside.
In a large bowl, add the butter and the sugar. Beat with a hand-held mixer until light and fluffy, 3 to 4 minutes. Add the pumpkin puree and the vanilla extract. Slowly beat in the eggs, one at a time. Incorporate the dry mixture into the wet mixtures together until thoroughly combined.
Using an ice cream scoop, fill each cupcake liner 3/4 of the way full. Bake until the tops turn golden brown and a toothpick inserted in the center of the cupcake comes out clean, about 20 minutes. Remove the cupcakes from the oven to a wire rack and cool completely before frosting.
For the cream cheese frosting: Add the cream cheese, butter, maple syrup, and salt to a large bowl and beat until creamy. Gradually add the powdered sugar until thoroughly combined.
Top the cupcakes with the frosting and chopped pecans.

On Tonight

Pumpkin Cupcakes

Pumpkin Cupcakes:

Maple Cream Cheese Frosting:

Categories:

More from:

Related Pages