Friday, November 5, 2010

Pumpkin Cupcakes with Maple-Cream Cheese Frosting


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:)

I made pumpkin cupcakes with two kinds of frosting: a maple-mascarpone frosting and a maple-cream cheese frosting.  I'll write out the recipe for both. The cream cheese frosting is tangier and a bit sweeter; the mascarpone, more delicate.  If you are going to make the mascarpone frosting, make sure you whip all of the ingredients except the mascarpone really well first. And then beat in the room-temperature mascarpone at the very end and only until it in incorporated.  Otherwise, you may have a grainy, separation issue. Also in the cupcake recipe, "scant" 29 ounce can means that you should probably leave just a little bit at the bottom of the can because it's a lot of puree.










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
Scant 29 ounce can of 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

Maple-Mascarpone Frosting:


2 cups butter (4 sticks), room temperature
1/2 cup Superfine sugar
16 ounces cream cheese, room temp
3/4 cup pure maple syrup
16 ounces mascarpone cheese, room temp

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.

*Add mascarpone at this point.
dry ingredients
all mixed together




4 comments:

  1. Kye--I can't wait to make this. It looks divine! As usual, you do a great job!! Yummmm.
    XOXO
    Jacinta

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  2. Absolutely delicious! Made them for a party and everyone just loved them. Thanks for the recipe!

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  3. Wowsa -- I stumbled upon this recipe via Tastespotting and I'm not exactly sure how yours held up (at least it looks like it in the photo) but I've made two entire batches and they've failed completely. Even after 20+ minutes of baking, the cake is still wet and falls once out of the oven. Oy. I compared this recipe to others and right off the bat, it asks for twice the amount of pumpkin puree than, say, Martha Stewart's version. Likely the reason they won't actually bake up -- too much moisture. A sudden but not horrible change of plans -- turning all of these rejects into cake balls with cream cheese frosting. :)

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  4. Oh no!! Cer, I don't know why that happened. I've made these several times and the recipe works for me:( The puree should measure out to be about 3 cups. Maybe a longer baking time?

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