In the fall, I always make time to make these pumpkin spice cupcakes. I served these last Halloween for my annual Halloween party and they were a big hit.
2 cups cake flour
½ teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt
2 tablespoons pumpkin pie spice
¼ teaspoon ground cloves
1 stick unsalted butter, room temperature
¾ cup brown sugar
½ cup granulated sugar
½ cup buttermilk
¾ cup canned pumpkin puree (not pie filling)
1 (8 oz.) package cream cheese, room temperature
1 stick butter, room temperature
1 cup powdered sugar
¼ cup maple syrup
Heat the oven to 350 degrees F.
Sift together the flour, baking soda, baking powder, salt, pumpkin pie spice and ground cloves. Set aside.
In the bowl of an electric beater, fitted with a paddle attachment, add the butter and both sugars and beat until nice and fluffy, about 3 minutes. Add the eggs, one at a time and mix well. Slowly add in the flour mixture alternating with the buttermilk in thirds. Mix until everything in incorporated. Add in the pumpkin puree and mix for 30 seconds. Fill cupcake liners ¾ of the way full with the batter and bake for about 14-16 minutes. Remove from the oven and let cool on a cooling rack for at least an hour.
To make the frosting, add the cream cheese and butter and beat until nice and fluffy, about 3 minutes. Slowly add the powdered sugar and mix well. Add the maple syrup and mix until incorporated. Frost cupcakes and enjoy.
Makes 12 cupcakes
SkinnyTip! Use light cream cheese.