Saturday, October 20, 2012

pumpkin cupcakes with maple cream cheese frosting

did i mention that my friends are really good at dinner parties? :)

my new favorite thing is the once a week 
cooking adventure we have at marcy & luke's house.

this week we made lasagna and these amazing pumpkin cupcakes.
because i'm on a bit of pumpkin overload 
i actually thought these might be just so-so.
they were awesome.

try them. you will not regret it! :)

recipe via smitten kitchen

cupcake ingredients
1 stick unsalted butter, room temp
1 cup dark brown sugar
1/3 cup 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 fresh ground black pepper
(we omitted this)
2 large eggs
1/2 cup buttermilk mixed with 1 teaspoon vanilla
(we actually didn't have any vanilla) :)
1 1/4 cup canned pumpkin

frosting ingredients
2 8 oz packages cream cheese, softened
2 cups powdered sugar
1 stick unsalted butter, room temp
1/4 cup maple syrup


1. preheat oven to 350 degrees. 
line cupcake pan with liners

2. beat butter and sugars on medium speed until fluffy, about 5 minutes.
meanwhile, sift flour, baking powder, baking soda, cinnamon, 
ginger, nutmeg, cloves, salt, and pepper into a medium bowl.

3. add the eggs one at a time, 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.

4. scoop batter into cupcake liners, until about 3/4 full.
bake about 20-25 minutes. cool completely.

5. for the frosting... beat all ingredients on medium until fluffy.
frost each cupcake and sprinkle with nutmeg.

6. enjoy!!

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