Tuesday, October 18, 2011

Pumpkin Cupcakes with Maple Orange Cream Cheese Icing

She lives!  She also has a job, but I will get to that soon.  I start on Friday and am both excited and nervous about the whole thing.  We are actively looking for a small place to rent as I will now have four 25-30 minute commutes every day.  Yikes.

Instead of going back, I am just sharing a recipe today.  I tried something new for a Relief Society Enrichment and they were just too good and too cute not to share.  I found the recipe over on Smitten Kitchen (love that blog) and just changed the frosting recipe a bit.

Pumpkin Cupcakes With Maple–Cream Cheese Frosting
Adapted from David Leite
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
Two (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioners’ sugar
1/4 cup pure maple syrup
*I added the zest of one orange and a teaspoon of vanilla.  I also used a whole bunch more sugar - maybe another cup and a half?

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.
Make the frosting:
In a stand mixer beat all the ingredients on medium until fluffy.


These are delightful.  The cake flour makes such a light crumb and the buttermilk and black pepper are the perfect contrast to the sweet icing.  Make some.
P.S. I found the cute mini liners at TJ Maxx.