Pumpkin Spice Cupcakes with Maple-Bourbon Cream Cheese Frosting

makes 12 cupcakes

For the cupcakes:

1 cup unbleached all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon allspice

1/2 teaspoon nutmeg

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon sea salt

1/2 cup (1 stick) unsalted butter, softened

1/2 cup raw sugar

1/2 cup canned pure pumpkin puree

2 teaspoons pure vanilla extract

2 large eggs

For the frosting:

1/4 cup (1/2 stick) unsalted butter, softened

4 ounces cream cheese, softened

1/2 cup powdered sugar, sifted

1 teaspoon vanilla

1 tablespoon pure maple syrup

2 teaspoons bourbon

chopped pecans, for garnish

1. Preheat the oven to 350 degrees. Line a 12-cup cupcake tin with paper liners and set aside.

2. In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, baking powder, baking soda, and sea salt.

3. Use an electric mixer with the beater attached to cream together the butter and sugar. Add in the pumpkin puree and vanilla and stir to combine. Then beat in each egg, one at a time. Turn the mixer to low and stir in the flour mixture in several batches. Continue stirring until fully incorporated.

4. Divide the batter evenly among the 12 cupcake cups. Bake in the oven for 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and let cool completely on a wire rack.

5. While the cupcakes cool, make the frosting. Add the softened butter and cream cheese to the bowl of an electric mixer and beat until well-combined and light and fluffy, about 4 minutes. Beat in the sifted powdered sugar. Then add the vanilla, maple syrup, and bourbon and beat until thoroughly combined. Frost the cupcakes and garnish with chopped pecans.