I was recently asked to make cupcakes for a coworker's bridal shower. Knowing she was a huge fan of pumpkin, I began dreaming up the perfect pumpkin cupcake. In my opinion, a pumpkin cupcake is not complete without some form of cream cheese frosting. I toyed with the idea of a brown sugar and cinnamon frosting but settled instead for a maple cream cheese frosting to utilize the maple extract I recently purchased. Pinterest inspired the caramel drizzle which was the perfect compliment to this spicy, moist and sweet cupcake.
The cupcakes were a huge hit at the bridal shower. I even think I turned a few non-pumpkin fans into believers.
Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting
Cupcakes from Martha Stewart Cupcakes, Frosting adapted.
Makes 36 cupcakes
For the Cupcakes
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
¼ teaspoon ground cloves
1 cup (2 sticks) unsalted butter, room temperature
2½ cups packed light-brown sugar
4 large eggs
1 cup buttermilk
1½ cups canned pumpkin (not pie filling)
Preheat oven to 350 degrees. Line 3 cupcake pans with cupcake liners. Sift together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves.
In a stand mixer fitted with the paddle attachment, combine the brown sugar and butter and beat on medium speed until light and fluffy (about 2-3 minutes). Add the eggs one at a time and beat until combined. On low speed, add the flour mixture in three batches, alternating with the buttermilk and beat until just combined. Add the pumpkin and beat until just combined.
Fill the muffin tins with batter 2/3 of the way full. Bake 15-20 minutes or until the tops are golden brown. Remove from the oven and let cool for 10 minutes before removing the cupcakes to cool on a wire rack.
For the Frosting
1 cup (2 sticks) unsalted butter, room temperature
12 ounces cream cheese, room temperature
1 pound (4 cups) confectioners’ sugar, sifted
1 teaspoon maple extract
In a stand mixer, combine the butter and cream cheese and beat until fluffy. Gradually add the confectioners sugar and mix until combined. Add the maple extract. Fill a piping bag with frosting and pipe the cupcakes with a generous amount of frosting.
Drizzle with caramel sauce or sprinkle with cinnamon to garnish.
