It's that time of year again; when the flavors of pumpkin, ginger, and cinnamon reign. I LOVE it and as soon as I see the jumbo pumpkin puree packs at Costco, I load up:)
Pumpkin Cupcakes
2 cups flour
1 teaspoon baking soda
1 teasponn baking powder
1 teaspoon Kosher salt
1 teaspoon Vietnamese cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3 cups pumpkin puree (not pumpkin pie filling)
1 cup unsalted butter, melted, and cooled
1 cup sugar
1 cup brown sugar
4 large eggs lightly beaten
Preheat oven to 350. Line two standard cupcake tins with liners.
In a large bowl, whisk together the flour, baking soda, baking powder, salt and spices.
In another bowl, whisk together the pumpkin, melted butter, sugars, and eggs.
Make a well in the center of the dry ingredients and slowly whisk in the pumkin mixture. Whisk until smooth.
Divide evenly into the cupcake liners (I use an ice cream scoop.)
Bake between 15-20 minutes, until a toothpick inserted it the center comes out clean.
Maple-Cream Cheese Frosting
1 cup butter (2 sticks), room temperature
1/2 cup of Superfine sugar
16 ounces cream cheese
1/4 cup pure maple syrup
Blend butter and sugar until smooth in the bowl of a standing mixer fitted with the paddle attachment. Add cream cheese and maple syrup, blend until smooth and creamy.
dry ingredients
all mixed together
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