Thursday, October 31, 2013

Pumpkin Cupcakes with Maple Frosting


First and foremost, HAPPY HALLOWEEN!! Halloween is my favorite holiday. It might seem like one's adoration for Halloween would end once one's ability to trick-or-treat ends, but no, I still love it. I love the history behind Halloween and Jack-O-Lanterns. I love pumpkins, finding and making creative costumes, and watching Hocus Pocus. But most of all, I love how everyone can enjoy the festivities!

Pumpkin Cupcakes with Maple Frosting

(Yields 10-12 cupcakes)

Ingredients:
  • 1 1/2 cups flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • 1/4 tsp. salt
  • 6 Tbsp. unsalted butter, room temperature
  • 2/3 cup white sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 3/4 cup pumpkin puree
  • Maple Frosting
  • Optional: chopped candied pecans

Directions:
  1. Preheat oven to 350°F. Line muffin pan with 12 cupcake papers
  2. Whisk together flour, baking powder, baking soda, spices and salt; set aside
  3. Using an electric mixer, beat butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition
  4. Beat in vanilla extract then scrape down the sides of the bowl
  5. Alternate adding flour mixture and pumpkin puree into the wet ingredients (i.e. add 1/3 of the flour mixture, 1/2 of the pumpkin, 1/3 flour mixture, remaining pumpkin, remaining flour mixture)
  6. Fill each cupcake 2/3 full with batter. Bake for 18-20 minutes, or until cupcakes are springy to the touch and a cake tester inserted into the cupcake comes out clean
  7. Remove to a wire rack and allow to cool
  8. Once cupcakes are completely cool, pipe maple frosting on the cupcakes. Sprinkle with chopped candied pecans


Enjoy and thanks for reading!
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