Pumpkin Spice Cupcakes
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.
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.