Happy Halloween week! I meant to post these yummy Pumpkin Cupcakes with Maple Cream Cheese Frosting in time for your spooky parties, but last week’s schedule did not allow it. That’s okay; you don’t need an excuse to make them. A fall afternoon treat is reason enough.
Chef Billy and I had two very successful book signings this month: one in Eugene at our brother’s restaurant, Mac’s Restaurant and Nightclub, and one just last week in Bend at Roundabout Books. If you haven’t gotten your copy of the cookbook Living Legacy: Stories of a Restaurant Family, you can pick one up at either place or order on my website, Wit & Thyme. (Remember, cookbooks make great gifts if you want to get started on your holiday shopping!)
We are so grateful for our friends, family, and local communities who have enthusiastically supported our efforts!
Pumpkin Cupcakes with Maple Cream Cheese Frosting
(makes 18 cupcakes)
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup butter, melted
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1 cup canned or puréed pumpkin
2 teaspoons vanilla extract
1/2 cup milk
1 1/2 teaspoons apple cider or white vinegar
Maple Cream Cheese Frosting
5 cups powdered sugar
1 cup butter, softened
1/2 cup whipped cream cheese (or 1/3 cup brick, softened)
1 teaspoon maple extract
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 tablespoons milk
Preheat oven to 325º F
Prepare muffin/cupcake tins (for 18 cupcakes). I like to line them with paper liners then lightly coat the pan with cooking spray to ensure the batter doesn’t spill over and stick to the top.
Combine sugars and butter in a large mixing bowl or the bowl of a stand mixer. Beat well with electric beaters; if you’re using a stand mixer, use the paddle attachment. Add eggs, one at a time, mix well after each addition.
While the sugars, butter and eggs are mixing, sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, and allspice together in a large bowl and set aside.
Add the pumpkin and vanilla extract to the sugar mixture.
Combine the milk and vinegar in a measuring cup. Add half of the flour mixture to the batter, then the combined milk and vinegar, then the remainder of the the flour mixture. Mix well after each addition.
Fill the cupcake liners about two-thirds full of batter. Bake in preheated oven for 15 – 20 minutes. They should spring back when touched on top and an inserted toothpick should come out clean. Remove them from the pans onto a rack or heat-proof countertop and allow the cupcakes to cool completely while you make the frosting.
Combine 3 cups of powdered sugar, butter, cream cheese, maple and vanilla extracts, salt, and milk in a large mixing bowl or the bowl of a stand mixer. Beat well with electric beaters or a stand mixer fitted with wire whisk. Stop the mixer and scrape down the sides and bottom of the bowl with a rubber spatula a few times until thoroughly combined. Add the remaining powdered sugar and beat until the frosting is fluffy.
Fill a large pastry bag with frosting to pipe onto each cupcake or frost them as you like. (I used black sprinkles and picked out the pumpkins from a Halloween sprinkle mix.)
Ooh… love this!! Embrace your inner witchiness for the good of all 🙂
“To me, a witch is a woman that is capable of letting her intuition take hold of her actions, that communes with her environment, that isn’t afraid of facing challenges.”Paulo Coelho