Pumpkin Cupcakes

Even if you're not having a fall wedding, pumpkin cupcakes will spice up your event either way! These work well as a giant cupcake or mini cupcakes too.

These are the best with With Maple–Cream Cheese Frosting

Adapted from David Leite (from smittenkitchen.com)

Yield: 17 to 18 cupcakes

1 stick unsalted butter, room temperature

1 cup firmly packed dark-brown sugar

1/3 cup granulated sugar

2 cups cake flour

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 large eggs

1/2 cup buttermilk mixed with 2 teaspoons vanilla

1 1/4 cups canned solid-pack pumpkin

Frosting:

Two (8-ounce) packages cream cheese, softened

1 stick unsalted butter, room temperature

2 cups confectioners’ sugar

1/4 cup pure maple syrup

Make the cupcakes:

1. Preheat the oven to 350° (175°C). Line a muffin pan with 18 liners.

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

3. Add the eggs 1 at a time to the mixer, 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. Scoop the batter among the liners — you’re looking to get them 3/4 full. Rap the filled pans once on the counter to release any air bubbles. Bake until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool on racks completely.

Make the frosting:

In a stand mixer beat all the ingredients on medium until fluffy. To assemble, frost the top of one cake, place the other on top. Frost the sides and top, swirling decoratively. Refrigerate for 30 minutes to set up frosting.

Check out some of the wrappers we have featured, it's a great complement to display the desserts.

Enjoy!

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