Pumpkin Pecan Cupcakes with Maple Cream Cheese Frosting
CATEGORIES
INGREDIENTS
- Cooking Time: 22 minutes
- Servings: 12
- Preparation Time: 15 minutes
- For the Cupcakes:
- 1 cup of all purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground ginger
- 1/4 teaspoon of ground allspice
- pinch of freshly grated nutmeg
- 1 cup of pumpkin puree
- 1 cup of sugar
- 1/2 cup of vegetable oil
- 2 large eggs at room temperature
- 1 cup of toasted pecans, coarsely chopped
- For the Frosting:
- 2 (8oz) blocks of cream cheese at room temperature
- 1 stick of butter at room temperature
- 1/4 cup of maple syrup
- 2 teaspoons of maple extract
- 1 1/2 cups of confectioners sugar
DIRECTIONS
- For the Cupcakes:
- Preheat your oven to 350°F.
- Line your standard muffin pan with some pretty cupcake papers.
- In a bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, and nutmeg and set aside.
- Next comes the wet ingredients.
- In another large bowl, whisk together the pumpkin puree, sugar, oil, and eggs.
- Then add the flour mixture to the wet ingredients and whisk to combine completely.
- Last, stir in the chopped pecans.
- I used an ice cream scoop to divide the batter evenly among the muffin cups and to assure the cupcakes would be the same size.
- Fill the tins about three-fourths full.
- Bake for about 22-24 minutes, or until a toothpick inserted into the center comes out clean.
- Transfer the cupcakes to a wire rack and let them cool completely before icing.
- For the Frosting:
- In the bowl of your electric mixer beat the cream cheese, butter and maple extract together on medium high speed until light and fluffy.
- Add the maple syrup and beat until incorporated.
- Gradually add the sugar, mixing until combined, scraping down the bowl as needed.
- Use right away.
- If the consistency seems too soft, you may chill this in the refrigerator for about 15 minutes.