Saturday, January 29, 2011


Here is the aforementioned recipe for pumpkin cupcakes with maple cream cheese frosting.


1 1/2 cups all purpose flour

1 1/2 cups whole wheat flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon nutmeg

1/4 teaspoon cloves

1 cup butter at room temperature

1 1/2 cups sugar

2 eggs

15 ounces pumpkin puree


Preheat oven to 325 degrees Fahrenheit.  Insert liners into medium cupcake pans.

In a bowl sift flours, baking powder, baking soda, salt, nutmeg, and cloves.

Cream butter and shortening with an electric mixer until light and fluffy.  Add eggs one at a time and mix well.

Gradually add dry ingredients and pureed pumpkin to the butter mixture until incorporated into a smooth batter.

Fill the cupcake liners two-thirds full.  Bake 20-25 minutes or until cupcakes are springy to touch.  Remove from oven to a wire rack and cool for 10 minutes.


Beat 1/4 cup butter with 4 ounces of cream cheese until light and fluffy.  Add 2 tablespoons maple syrup and mix.  Gradually add 2 cups of powdered sugar until incorporated. 

Ice the cooled cupcakes.

Try not to drool while icing.


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