Pumpkin Cupcakes With Maple–cream Cheese Frosting?

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 1/2 cup unsalted butter, room temperature, plus more for greasing pans
• 1 cup dark brown sugar, firmly packed
• 1/3 cup granulated sugar
• 2 cups cake flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 2 large eggs
• 1/2 cup buttermilk
• 1 teaspoon vanilla
• 1 1/4 cups canned solid-pack pumpkin
• frosting
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup unsalted butter, room temperature
• 2 cups icing sugar
• 1/4 cup pure maple syrup

Recipe

• 1 make the cupcakes:.
• 2 preheat the oven to 350° (175°c). line a cupcake pan with 18 liners.
• 3 in a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes.
• 4 meanwhile, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper into a medium bowl.
• 5 add the eggs 1 at a time to the mixer, scraping down the sides after each addition.
• 6 add vanilla to buttermilk.
• 7 alternate adding the flour and milk mixtures, beginning and ending with the flour.
• 8 beat in the pumpkin until smooth.
• 9 scoop the batter among the cupcake liners — you’re looking to get them 3/4 full.
• 10 rap the filled pans once on the counter to release any air bubbles.
• 11 bake the cakes until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. cool the cupcakes on racks completely.
• 12 make the frosting:.
• 13 ?in a stand mixer beat all the ingredients on medium until fluffy.