Wednesday, November 3, 2010

Yummy Wednesday - Pumpkin Cupcakes

Oh yeah - pumpkin cupcakes with maple cream cheese frosting!  A fall treat that can't be beat!  I made these last fall right before the hubby and I took a weekend roadtrip...  We brought them along - and ate EVERY one!  Whoa.  This past weekend we made them for our Halloween cook out and kids and adults alike loved them!  So go ahead - give 'em a try!

Pumpkin Cupcakes With Maple–Cream Cheese Frosting

Makes: 17 to 18 cupcakes

You'll need:
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 (I used all-purpose 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

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

To make the cupcakes:
1. Preheat the oven to 350° (175°C). Line a cupcake pan with 18 liners.

2. 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.

3. Add the eggs 1 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. Rap the filled pans once on the counter to release any air bubbles. Bake the cakes until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool the cupcakes on racks completely.

To make the frosting:

In a stand mixer beat all the ingredients on medium until fluffy. (It helps if you can refrigerate the cupcakes for a half hour before frosting.) 


Today I am thankful for Cooking!  It's something I never thought I would enjoy, much less be any good at...  But, when you work in a field where you don't often get to see the results of all your time and hard work, it's great to have a hobby where you get to ENJOY the results!  I love the feeling of accomplishment when a recipe turns out, the looks on my hubby's face when he's impressed, the raise of his eyebrows when it's really good...  I love cooking.

Other things I am thankful for today:

1.  Oversleeping.  Yep - I'm thankful for the extra sleep.
2.  A card wishing us "Happy Anniversary" from my dear friend, Cheryl.
3.  A fridge stocked with leftovers - so much to choose from!
4.  A quiet, but busy, day at the office.
5.  A productive meeting tonight - lots of good ideas!
6.  Tootsie rolls.
7.  A beautiful sunset!
8.  The hubby cleaned up the kitchen.
9.  I'm excited about this Sunday - we've got something cool planned for worship at church...
10.  Getting home early.

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