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Pumpkin Cupcakes with Maple Frosting




Source of Recipe


Cooking Pleasures, Oct/Nov 2003






Recipe Introduction


Cupcakes are always appealing for parties or special occasions, but don't reserve these richly spiced versions just for celebrations. Serve them unadorned for a delicious addition to brunch or for a quick snack.





List of Ingredients



• CUPCAKES:
  
• 1 cup plus 2 T all-purpose flour
  
• 3/4 tsp ground cinnamon
  
• 1/2 tsp baking soda
  
• 1/2 tsp ground ginger
  
• 1/4 tsp salt
  
• dash ground cloves
  
• 1 cup packed brown sugar
  
• 3/4 cup canned pure pumpkin
  
• 2 eggs
  
• 1/2 cup canola oil
  
• FROSTING:
  
• 3 oz cream cheese, softened
  
• 1/4 cup unsalted butter, softened
  
• 1 1/4 cups powdered sugar
  
• 1 to 2 T pure grade B maple syrup*
  






Instructions



1. Heat oven to 350. Line 1 (12-cup) muffin pan with baking cups.
   
2. In large bowl, whisk together flour, cinnamon, baking soda, ginger, salt and cloves. Whisk in brown sugar. Whisk in pumpkin, eggs and oil until smooth.
   
3. Fill baking cups two-thirds full. Bake 20 to 25 minutes or until centers spring back when touched and toothpick inserted in center comes out clean. Remove cupcakes from muffin pan; cool completely on wire rack.
   
4. Meanwhile, in medium bowl, beat cream cheese and butter at medium speed until smooth. Slowly add powdered sugar, beating until smooth. Add 1 T of the maple syrup; beat at meidum-low speed until smooth and creamy, occasionally scraping down sides of bowl. Add additional maple syrup, if necessary, until frosting is of spreadable consistency. Frost each cupcake with frosting.
   






Final Comments


12 cupcakes

*Look for grade B maple syrup in food co-ops. It has a very dark color and rich flavor. If unavailable, use the more common grade A.