Wednesday, November 25, 2015

Pumpkin Maple Cupcakes with Cinnamon Cream Cheese Frosting

Still looking for a last minute dessert to whip up for Thanksgiving tomorrow? Or a recipe to get rid of that extra pumpkin you now have? You're definitely going to want to make these. You probably have most of the ingredients already, and these cupcakes come out amazing! And the icing is to die for. I had leftover in the end, and I was putting it on everything! You have to give these a try!

Pumpkin Maple Cupcakes 

  • 1 cup all purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 4 tbsp unsalted butter, softened
  • 2/3 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp imitation maple syrup extract
  • 1/4 cup pumpkin puree
  • 1 tbsp vegetable oil
  • 1/3 cup milk
  1. Preheat oven to 300 F. Line standard muffin tin with paper liners and set aside.
  2. In a medium bowl, mix flour, baking soda and salt. Set aside.
  3. In a large bowl/stand mixer, cream butter and sugar until light and fluffy. Beat in the egg, then add the vanilla, maple, pumpkin and vegetable oil. 
  4. Beat in flour mixture alternately with the milk.
  5. Divide the better among the cupcake liners, about 3/4 full. Bake for 18-20 minutes, and then cool cupcakes on a wire rack.
  6. Frost once completely cooled.
Cinnamon Cream Cheese Frosting

  • 6 oz cream cheese, softened
  • 6 tbsp unsalted butter, softened
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 3 cups powdered sugar
  1. In a large bowl, cream butter and cream cheese until smooth. Beat in vanilla and cinnamon.
  2. Add powdered sugar and beat on low until combined, then on high until frosting is smooth.
  3. Pipe onto cooled cupcakes with your favorite frosting tip.


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