Pumpkin Cupcakes with Maple Cream Cheese Frosting – Jeff's Baking Blog

Name: Pumpkin Cupcakes with Maple Cream Cheese Frosting – Jeff's Baking Blog
Ingredients: 8 ounces (224g) cake flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 1 teaspoon cinnamon; 1 teaspoon ginger; 1/4 teaspoon nutmeg; 1/4 teaspoon allspice; 7 1/2 ounces (213g) light-brown sugar; 7 ounces (200g) granulated sugar; 8 oz (227g) unsalted butter, melted and cooled; 4 large eggs; 15 ounces pumpkin puree; 8 ounces (227g) cream cheese, softened; 4 ounces (113g) unsalted butter, room temperature; 8 ounces (226g) confectioners sugar; 1/4 cup pure maple syrup; Preheat oven to 350°F (177°C). Using a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice until smooth; reserve.; Whisk together in a large bowl the brown sugar, granulated sugar, melted and cooled butter, and the eggs. Add the dry ingredients, whisk until smooth. Whisk in the pumpkin puree.

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Pumpkin Cupcakes with Maple Cream Cheese Frosting – Perfect for Halloween treats, these moist cupcakes are topped with a delicious maple cream cheese frosting. Easy to make and sure to be a hit!

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Ingredients

8 ounces (224g) cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
7 1/2 ounces (213g) light-brown sugar
7 ounces (200g) granulated sugar
8 oz (227g) unsalted butter, melted and cooled
4 large eggs
15 ounces pumpkin puree
8 ounces (227g) cream cheese, softened
4 ounces (113g) unsalted butter, room temperature
8 ounces (226g) confectioners sugar
1/4 cup pure maple syrup
Preheat oven to 350°F (177°C). Using a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice until smooth; reserve.
Whisk together in a large bowl the brown sugar, granulated sugar, melted and cooled butter, and the eggs. Add the dry ingredients, whisk until smooth. Whisk in the pumpkin puree.