How to make pumpkin cupcakes

Read: Sweet Madeira Cake

The dense qualities of pureed squash, and the deep, warm spices makes the cake a nicely balanced treat. Is light taste of pumpkin but not aggressively so, there is also a maple cream cheese frosting recipe to go with.

Put your baking skills into use, your will not think about cakes in a different way for a while.

Ingredients:

Yield: 17 to 18 cupcakes

1 stick unsalted butter, room temperature, plus more for greasing pans
1 cup firmly packed dark-brown sugar
1/3 cup granulated sugar
2 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs
1/2 cup buttermilk mixed with 1 teaspoon vanilla
1 1/4 cups canned solid-pack pumpkin

Frosting:

Two (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioners’ sugar
1/4 cup pure maple syrup

Methods:

Make the cupcakes: Heat oven to 350° (175°C). Line a cupcake pan with 18 liners.

In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes. Meanwhile, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper into a medium bowl.
Add eggs, one at a time, to the mixer, scraping down the sides after each addition. Alternate adding the flour and milk mixtures, beginning and ending with the flour.
Beat in the pumpkin until smooth.
Scoop the batter among the cupcake liners you’re looking to get them 3/4 full.
Bake the cupcakes until a toothpick inserted into the center comes out clean, about 20 to 25 minutes.
Cool the cupcakes on racks completely.

Makethe frosting: