Pumpkin Spice Cupcakes

Dec 20, 2017

AuthorLUNAR*CategoryDifficultyBeginner
 
In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)

1

Preheat the 350ºF.

2

Make the cupcake batter: in a medium bowl, combine all dry ingredients and set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugars until fluffy. Add the eggs, working one at a time, making sure each egg is mixed in completely before adding the next egg. Add the pumpkin purée and vanilla bean paste and mix to combine. Add the dry ingredients in thirds, starting with the flour mixture and alternating with the buttermilk. Mix until just combined and no streaks of flour remain.

3

Line a muffin pan with paper liners. Fill each paper liner until two-thirds full. Bake the cupcakes until the cupcakes are brown and spring back to the touch, 35 to 40 minutes. Remove from the oven and cool completely, about 30 minutes.

4

Make the maple cream cheese frosting: in a stand mixer fitted with a paddle attachment, cream the butter and cream cheese until soft and combined, about 3 minutes. Add the confectioners’ sugar, vanilla bean paste, maple syrup, and cinnamon. Mix until smooth and fluffy.

5

Spread the frosting on the cupcakes using a small knife or offset spatula. Alternatively, fill a piping bag with the frosting and swirl on the cupcakes.

Ingredients

 3 cups cake flour
 2 tsp cinnamon
 ½ tsp baking soda
 1 tsp baking powder
 ¾ tsp nutmeg
 ¼ stick room temperature butter
 ½ cup light brown sugar
 5 g eggs
 ½ cup pumpkin purée
 ¾ cup buttermilk

Directions

1

Preheat the 350ºF.

2

Make the cupcake batter: in a medium bowl, combine all dry ingredients and set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugars until fluffy. Add the eggs, working one at a time, making sure each egg is mixed in completely before adding the next egg. Add the pumpkin purée and vanilla bean paste and mix to combine. Add the dry ingredients in thirds, starting with the flour mixture and alternating with the buttermilk. Mix until just combined and no streaks of flour remain.

3

Line a muffin pan with paper liners. Fill each paper liner until two-thirds full. Bake the cupcakes until the cupcakes are brown and spring back to the touch, 35 to 40 minutes. Remove from the oven and cool completely, about 30 minutes.

4

Make the maple cream cheese frosting: in a stand mixer fitted with a paddle attachment, cream the butter and cream cheese until soft and combined, about 3 minutes. Add the confectioners’ sugar, vanilla bean paste, maple syrup, and cinnamon. Mix until smooth and fluffy.

5

Spread the frosting on the cupcakes using a small knife or offset spatula. Alternatively, fill a piping bag with the frosting and swirl on the cupcakes.

Pumpkin Spice Cupcakes

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