Pumpkin Cupcakes with Maple Rum Frosting

What you need:

For the cupcakes:

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1 cup brown sugar
• 1/3 cup granulated sugar
• 2 cups cake flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1/2 tsp. ground nutmeg
• 1/8 tsp. ground cloves
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 2 large eggs
• 1/2 cup buttermilk
• 1 tsp. vanilla
• 1 1/4 cups pumpkin puree (not pumpkin pie mix)

For the frosting:

• 3 egg whites
• 3/4 cup granulated sugar
• 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
• 1 Tbsp. spiced rum
• 2 Tbsp. maple syrup
• 1/4 tsp. maple extract
• 1/4 tsp. ground cinnamon

Directions

1. For the cupcakes: In a medium bowl, whisk together cake flour, baking powder, baking soda, spices, salt, and pepper. Set aside.
2. In a stand mixer, beat together butter and sugars until they are light and fluffy - about 2 minutes.
3. Add eggs, one at a time, mix until combined. Scrape sides if needed. Add vanilla and mix until combined.
4. Add a third of the flour then half of the buttermilk. Repeat and then finish with the last of the flour mixture. Beat until combined.
5. Add pumpkin puree and beat until smooth. Do not overmix.
6. In a muffin pan lined with paper liners, fill each cup 2/3 of the way.
7. Bake in a preheated 350-degree oven for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Rotate the pans halfway through baking.
8. Cool on wire racks completely before frosting.
9. For the frosting: while the cupcakes are cooling, using a double boiler over simmering water, whisk together egg whites and granulated sugar. Whisk constantly until the sugar dissolves all the way - about 5 minutes.
10. Pour the sugar mixture into a mixer bowl and beat on high using the whisk attachment until the bottom feels cool to the touch and stiff peaks have formed.
11. Add butter by the tablespoon, beating until well combined before adding another. If it looks soupy, chill in the refrigerator for 5 to 10 minutes before continuing to beat.
12. After all the butter has been added, remove the whisk attachment for the paddle attachment. Beat on high until light and fluffy about 5 minutes. It may look curdled at some point and that is okay - just keep beating...beating...beating!
13. When buttercream is fluffy, add rum, maple syrup, maple extract, and cinnamon. Beat until well combined.
14. Pipe the buttercream frosting onto cooled cupcakes. Decorate with sprinkles, if desired.

Recipe from The Busty Baker