It's been a very pumpkiny fall for me. I've tried some new pumpkin recipes and baked several old favorites. But I see the end is in sight. My pumpkin binge is waning and the peppermint season is coming on. As a final send off for pumpkin, I would like to share with you the cupcakes I made to use up the leftover maple cream cheese frosting from this cake. They were moist and delicious, perfect thrones for the maple cream cheese topping.
Goodby fall. It's been wonderful. We've shared so much - especially pumpkin. I hope to see you again....in about 9 months.
Pumpkin and Maple Cupcakes
- adapted from Martha Stewart's Cupcakes
3/4 cup (1-1/2 sticks) unsalted butter, room temperature, plus more for the tins
1-2/3 cups all-purpose flour, plus more for the tins
2 tsp baking powder
1 tsp salt
1/2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1/8 tsp ground cloves
1 cup canned pumpkin puree
1 cup packed light-brown sugar
1/2 cup granulated sugar
2 large eggs
Maple Cream Cheese Frosting
1- Preheat the oven to 325 deg. F. Brush standard muffin tins with butter; dust with flour and tap out the excess.
2- In a small saucepan melt the butter over medium-olow heat. Cook, swirling occasionally, until the butter turns golden brown. Skim foam off the top and pour the butter into a bowl to stop the cooking. Leave any burned sediment in the pan. Let the butter cool.
3- In a medium bowl whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves.
4- In another bowl, whisk together the pumpkin puree, both sugars, eggs and browned butter. Add the flour mixture and whisk just until combined.
5- Divide the batter evenly among the prepared tins, filling each three-quarters full. Bake about 20 minutes, rotating the tins halfway through baking. Check for doneness with a cake tester inserted near the center - when it comes out clean, they're done.
6- Transfer the tins to wire racks to cool completely before removing cupcakes.
7- Spread the frosting over each cupcake and, if desired, dust with decorative sprinkles.