Pumpkin Cupcakes with Maple Cream Cheese Frosting Recipe from Heather Savalox. Holiday Dessert bake-off Christmas Special recipe

Ingredients 

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

½ teaspoon ground nutmeg

1/8 teaspoon ground cloves

½ teaspoon salt

¼ teaspoon freshly ground black pepper

2 large eggs

½ cup buttermilk mixed with 1 teaspoon vanilla

1 ¼ cups canned solid-pack pumpkin

Frosting

Two (8-ounce) packages cream cheese, softened

1 stick unsalted butter, room temperature.

2 cups confectioners’ sugar

¼ cup pure maple syrup

Method

Make the cupcakes:

Preheat the over to 350F. 

Line a cupcake pan with liners. In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes. 

Meanwhile, sift the flour, backing powder, baking soda cinnamon, ginger, nutmeg, cloves, salt and pepper into a medium bowl.

Add the eggs 1 at 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 ¾ 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 20-25 minutes. 

Cool the cupcakes on racks completely.

Make the frosting:

In a stand mixer beat cream cheese until light and fluffy. Mix in butter and maple syrup. Add confectioner’s sugar slowly until desired consistency, adding sugar if needed. Frost cupcakes, sprinkle with cinnamon.