Pumpkin Cupcakes
cream cheese, sugar, flour, pumpkin puree, eggs, maple syrup, butter, vanilla, baking powder, baking soda, nutmeg
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 for Pumpkin Cupcakes Recipe
For the pumpkin cupcakes: Preheat the oven to 350 degrees F. Line 1 (12-cup) muffin pan with paper cupcake liners. In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, baking powder, baking soda and 1/4 teaspoon salt. Set aside. 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. 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 . 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. Top the cupcakes with the frosting and chopped pecans.
Read the full directions on Food Network
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Servings
12 cupcakes
Tags
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