recently I went to a baby shower for one of my dearest friends where we had these delicious Pumpkin cupcakes with maple-walnut frosting and I have been craving them ever since.
Well I didn't have a the store that made them close to me so I decided to make them for myself and thanks to the internet I found some recipes that helped me achieve that same wonderful taste!
Now before we get started I first want to say sorry for some blurry pictures. I was in a huge hurry when I was making these and didn't check my picture quality when I took the pictures. They aren't terrible but they sure aren't what they should be so sorry.
Ok, lets get started!
The Line-up: Flour, Baking Soda, Baking Powder, Coarse Salt, Ground Cinnamon, Ground Ginger, Freshly Grated Nutmeg, Ground Allspice, Brown Sugar, Granulated Sugar, Unsalted Butter (melted and cooled), Eggs (it says to use 4 large eggs, but I two large one small and one XL cause that's what I had in my fridge), and 15 Ounce Can Pumpkin Puree
First preheat the oven to 350 degrees
Put 2 cups of all purpose flour, now add in a tsp of baking soda, a tsp of baking power, a tsp of salt, a tsp of ground cinnamon and a tsp of ground ginger.
Now in a large bowl break in all four eggs and whisk them together.
You need two sticks of unsalted butter, melted and cooled.
Now to the eggs add 1 cup of white sugar, 1 packed cup of brown sugar and the melted butter.
Now whisk them all together, and then...
...add in the dry ingredients.
Whisk them until smooth.
Now add in the pumpkin puree and...
...whisk it in.
Now spoon the batter evenly into the cupcake tin liners. Fill them 1/2 to 3/4 the way full.
Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, so for about 20 to 25 minutes. You might need to rotate pans depending on your oven. Transfer to a wire rack; let cool completely before adding the frosting.
Ok now lets make the icing or frosting (whichever you call it)
Maple - Walnut Cream Cheese Icing
Icing Line-up: Cream Cheese, Unsalted Butter, Brown Sugar, Maple Syrup, Maple Flavoring, and Chopped Walnuts
Your butter should be at room temperature. As you can see mine was a little melted, but it still worked.
Now using an eclectic mixer, beat butter and sugar in large bowl until blended.
Add in 1/4 tsp maple flavoring and...
Once the icing is ready and the cupcakes have cooled, ice them and enjoy.
Makes 18 – 24 cupcakes
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree
Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed.
Transfer to a wire rack; let cool completely.
Maple-Walnut Cream Cheese Frosting
1 cup (2 sticks) unsalted butter, room temperature
1 cup (packed) dark brown sugar
2 8-ounce packages cream cheese, room temperature
1/2 cup pure maple syrup
1/4 teaspoon maple flavoring
2 cups walnuts, toasted, chopped
Using electric mixer, beat butter and sugar in large bowl until blended. Beat in cream cheese, then maple syrup and flavoring. Fold in the chopped walnuts. Chill until beginning to firm, about 20 minutes.
They are so yummy, I just know ya'll will love them!