Pumpkin Cupcakes (Patrick and Gina Neely) |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Ingredients:
1 cup all-purpose flour |
1 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/2 teaspoon allspice |
1/2 teaspoon nutmeg |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
kosher salt |
1 stick butter, softened |
1/2 cup sugar |
1/2 cup canned pure pumpkin puree |
1 1/2 teaspoons pure vanilla extract |
2 large eggs |
1 (8-ounce) block cream cheese |
2 tablespoons butter, at room temperature |
2 tablespoons pure maple syrup |
2 cups powdered sugar |
chopped toasted pecans, for topping |
Directions:
1. For the pumpkin cupcakes: Preheat the oven to 350 degrees F. Line 1 (12-cup) muffin pan with paper cupcake liners.
2. In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, baking powder, baking soda and 1/4 teaspoon salt. Set aside.
3. In a large bowl, add the butter and the sugar. Beat with a hand-held mixer until light and fluffy, 3 to 4 minutes. Add the pumpkin puree and the vanilla extract. Slowly beat in the eggs, one at a time. Incorporate the dry mixture into the wet mixtures together until thoroughly combined.
4. Using an ice cream scoop, fill each cupcake liner 3/4 of the way full. Bake until the tops turn golden brown and a toothpick inserted in the center of the cupcake comes out clean, about 20 minutes. Remove the cupcakes from the oven to a wire rack and cool completely before frosting .
5. For the cream cheese frosting: Add the cream cheese, butter, maple syrup, and salt to a large bowl and beat until creamy. Gradually add the powdered sugar until thoroughly combined.
6. Top the cupcakes with the frosting and chopped pecans.
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