Pumpkin Cupcakes with Maple Cream Cheese Buttercream

Pumpkin Cupcakes with Maple Cream Cheese Buttercream

cupcakes

• • 1 cup unsalted butter, softened

  • 1/2 cup brown sugar

  • 1/2 cup granulated sugar

  • 3 eggs

  • 2 teaspoons vanilla

  • 1 cup pumpkin puree

  • 2/3 cup sour cream

  • 2 cups, plus 2 tablespoons cake flour

  • 1/4 teaspoon baking soda

  • 1 1/2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 2 teaspoons cinnamon

  • 1 teaspoon ginger

  • 1/4 teaspoon nutmeg

  • 1/4 teaspoon cloves

buttercream

• • 8 ounces cream cheese, softened

  • 1 cup unsalted butter, softened

  • 4 1/2 cups powdered sugar

  • 2 tablespoons meringue powder

  • 2 teaspoons vanilla extract

  • 1/2 teaspoon maple extract

garnish

• • toasted coconut

  • crushed toffee, pecans and sea salt

Cupcakes.

Preheat the oven to 350 and line a muffin pan with 24 paper liners. In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and sugars for 4-5 minutes until light and fluffy. Beat in the eggs, one at a time, and the vanilla.

In a bowl, whisk together the pumpkin and sour cream. In a separate bowl, whisk together the dry ingredients. With the mixer on low, add the flour mixture in three additions, alternating with the pumpkin/ sour cream, starting and ending with the flour.

Divide between the cupcake liners and bake for approximately 15 minutes, until the centers spring back when lightly touched.

Buttercream.

In the bowl of your stand mixer fitted with the whisk attachment, beat the cream cheese butter for several minutes until smooth. Combine the powdered sugar and meringue powder and with the mixer on low, add by spoonfuls until combined. Add the extracts and beat the frosting for several minutes until light and fluffy.

Yields 24 cupcakes

Recipe from Curly Girl Kitchen