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Pumpkin Spice Cupcakes

October 9, 2009

Oct 09 083

Pumpkin Spice Cupcakes recipe adapted from Joy of Baking

  • 1/2 cup unsalted butter softened
  • 1 1/4 cups light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 cup pumpkin puree
  • 2 cups sifted cake flour
  • 1/4 tsp baking powder
  • 1 teaspoon baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp grated nutmeg
  • 1/2 cup buttermilk at room temp.

Cream Cheese Frosting

  • 1/4 cup unsalted butter, softened
  • 8 oz cream cheese at room temp.
  • 2 tbsp pure maple syrup
  • 3-4 cups powdered sugar

For the cupcakes

Preheat the oven to 350 degrees, line 16 cups with muffin liners

Cream the butter and sugar, beating well until light and fluffy 2-3 minutes.

Add eggs one at a time beating well after each addition scraping the sides of the bowl often.

Add the pumpkin and mix.

Sift dry ingredients together and add the flour mixture and the buttermilk alternately beginning and ending with the flour.  Mix until everything is combined. 

Spoon into muffin cups and bake 18-22 minutes or until a pick inserted comes out clean.

Cool completely and frost with cream cheese frosting.

Oct 09 080

To make frosting

Cream the butter and cream cheese until smooth.  Add maple syrup, followed by sugar.  Add as much sugar as you need to get the right consistency.

2 Comments leave one →
  1. October 9, 2009 8:13 pm

    These look so good! Where did you learn to pipe so professionally? I just cannot do it. Mine would have looked SO amateurish in comparison to yours. I’m jealous…and bitter…and salivating. 🙂

    • betchacanteatjustone permalink*
      October 9, 2009 8:30 pm

      Thanks for the awesome comments! I used a wilton 8B tip (it’s super huge!)

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