Well, I've been itching to use my Kitchen Aid stand mixer for the first time since receiving it as a bridal shower gift over a year ago. We were heading over to a friend's house and I needed to bring a dessert, so I decided that pumpkin cupcakes with a flavored frosting would be just the thing. The cupcakes turned out better than I could have expected, they were moist and fluffy and the frosting was the perfect compliment and not too sweet.
(Makes 24 cupcakes)
Pumpkin cupcakes:
2 cups all-purpose flour
2 teaspoon pumpkin pie spice
2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
2 cups pumpkin puree (Libby's)
1 cup light brown sugar, packed
1 cup granulated sugar
1 cup vegetable oil
4 large eggs
Maple Cinnamon Cream Cheese Frosting
1/4 cup salted butter
1/4 cup unsalted butter
16 oz cream cheese (2 packages) softened
1 tablespoon vanilla extract
1 tablespoon cinnamon
1/4 cup maple syrup
2 cups powdered sugar
To make the cupcakes:
Preheat oven to 350 degrees. Line a standard muffin pan with cupcake liners.
In a small bowl, combine the flour, pumpkin pie spice, baking powder, baking soda, salt, and cinnamon. Stir until combined.
In a large bowl, add the pumpkin puree, light brown sugar, granulated sugar, vegetable oil and eggs. Whisk until combined.
Slowly add the flour mixture to wet ingredients and stir until mixed together.
Fill each of the muffin cups about 3/4's of the way up.
Bake for 20 min or until a cake tester or toothpick comes out clean. Remove cupcakes from muffin cups and place on a wire rack to cool completely.
To make the frosting:
In a large bowl, cream butter and cream cheese until smooth.
Beat in maple syrup, vanilla and cinnamon.
Slowly add the powdered sugar and beat on low speed until combined, then on high until frosting is smooth.
Frost the cooled cupcakes and enjoy!
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