Saturday, December 20, 2014

Pumpkin Dream Cupcakes with Maple Cream Cheese Frosting

Decadent. If that's one word I would use to describe these cupcakes, that would be it. I pinned this recipe several years ago, and I finally decided to try it out a couple of weeks ago when I had a major sweet tooth. Although the recipe makes a 3-tier cake, I didn't have anything to store a cake like that in, so I went with the cupcakes! Here's how to make your own (and trust me, you're going to want to right away!)

For the Cake:
3 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
2 cups granulated sugar
3 large eggs
1 tablespoon vanilla extract
1 (15 oz) can pumpkin
1/4 cup vegetable oil
1 cup milk

For the Icing
12 oz (1 1/2 packages) cream cheese, softened
3/4 cup unsalted butter, softened
3 tablespoons pure maple syrup
2 teaspoons vanilla extract
2 teaspoons cinnamon
6 cups powdered sugar

1. Preheat oven to 300°F. Line cupcake tins with liners and set aside.
2. In a medium bowl, mix flour, baking soda and salt. Set aside.
3. In a large bowl/stand mixer, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla, pumpkin and vegetable oil. Beat in the flour mixture alternately with the milk.
4. Fill the cupcakes liners about 2/3 of the way full, and bake about 18-20 minutes, or until a toothpick inserted in the center comes out clean.
5. For the frosting, cream butter and cream cheese until smooth. Add maple syrup, vanilla and cinnamon. Finally, add the  confectioners' sugar and beat on low speed until combined, then on high until frosting is smooth. Ice your cupcakes with either a pastry bag or knife, and enjoy immediately!
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