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Pumpkin Cupcakes with Cinnamon-Brown Sugar Icing
Servings or Yield 24 cupcakes
Ingredients
Pumpkin Cupcakes
- 2 c ultragrain flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp coarse salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp freshly grated nutmeg
- 1/4 tsp ground allspice
- 1 c packed light-brown sugar
- 1 c granulated sugar
- 1 c salted butter melted and cooled
- 4 eggs large
- 15 oz pumpkin puree
Cinamon-Brown Sugar Icing
- 8 oz cream cheese at room temperature
- 1/2 c salted butter softened
- 1/4 c brown sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp pumpkin pie spice
- 1 tbsp maple syrup
- 4-6 c powdered sugar
Instructions
Pumpkin Cupcakes
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In a medium bowl, combine flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
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In a large bowl, mix brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and mix until smooth. Stir in pumpkin puree.
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Divide batter into lined cupcake tins, filling each about halfway. Bake at 350 for 20 to 25 minutes or until test done with toothpick.
Cinamon-Brown Sugar Icing
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Cream butter and cream cheese until light and fluffy. Beat in brown sugar, vanilla, spices, and maple syrup until fully incorporated. Gradually add powdered sugar until desired consistency is reached.
Recipe Notes
Cupcake recipe adapted from Martha Stewart, Halloween Special Issue 2004