Pumpkin Cupcakes
Photo © Deb Perelman
- 1 stick unsalted butter, room temperature, plus more for greasing pans
- 1 cup firmly packed dark-brown sugar
- 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 freshly ground black pepper
- 2 large eggs
- 1/2 cup buttermilk mixed with 1 teaspoon vanilla
- 1 1/4 cups canned solid-pack pumpkin
- Two (8-ounce) packages cream cheese, softened
- 1 stick unsalted butter, room temperature
- 2 cups confectioners’ sugar
- 1/4 cup pure maple syrup
- This recipe is vegetarian
- Produce
- Ginger, ground (1 teaspoon)
- Solid-pack pumpkin, canned (1 1/4 cups)
- Cooking & Baking
- Baking powder (2 teaspoons)
- Baking soda (1 teaspoon)
- Black pepper, freshly ground (1/4 teaspoon)
- Brown sugar, firmly packed dark (1 cup)
- Cake flour (2 cups)
- Cinnamon, ground (1 teaspoon)
- Cloves, ground (1/8 teaspoon)
- Confectioners’ sugar (2 cups)
- Granulated sugar (1/3 cup)
- Maple syrup, pure (1/4 cup)
- Nutmeg, ground (1/2 teaspoon)
- Salt (1/2 teaspoon)
- Dairy
- Butter, unsalted (2 stick)
- Buttermilk mixed with (1/2 cup)
- Cream cheese (2 (8-ounce) packages)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on smittenkitchen.com
Social Stats
94.1Rating
1-100
1-100
82Tweets
1,571Facebook
Shares
Shares
27,845StumbleUpon
Views
Views
1,228PinterestPins
Recipe Stats
Published November 26, 2008 (4 years ago).
232 people saved this recipe.
