
Ingredients
For the cupcakes:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 2 large eggs
- 1 cup canned pumpkin purée
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, lightly packed
- 1/2 cup vegetable oil
For the icing:
- 1 lb cream cheese, at room temperature
- ½ lb unsalted butter, at room temperature
- 2 tbs real maple syrup
- 1 lb icing sugar
Instructions
For the cupcakes:
- Preheat the oven to 350 degrees. Line muffin tin with paper liners.
- Sift together the flour, baking powder, baking soda, salt, cinnamon and ginger, into a medium bowl.
- In
a larger bowl, whisk together the eggs, pumpkin purée, granulated
sugar, brown sugar, and vegetable oil. Add the flour mixture and stir
until combined.
- Divide the batter among the muffin tin and bake for about 20 minutes, until a toothpick inserted in the center comes out clean.
- Set pumpkin cupcakes aside to cool completely. These are delicious frosted with cream cheese icing or just as is!
For the Icing:
- Cream
the cream cheese, butter and maple syrup in the bowl of an electric
mixer fitted with the paddle attachment. Slowly add the icing sugar and
beat until smooth.
- Once
your cupcakes are cool, ice them with a butter knife or large piping
bag and tip of your choice. (I used a large round tip – Ateco #809).
Courtesy of: http://sweetopia.net/2012/09/pumpkin-cupcakes-with-maple-cream-cheese-icing/
Dori Ross
Author