Two desserts posted in a row...must be a good week!
I prepared lunch for a committee meeting Doug had this week. It's just starting to cool off here and a little taste of fall is just what I wanted for a sweet little dessert. I made the cupcakes "mini" since it was a luncheon, and because I think they are waaaay cuter than regular size!
For the cupcakes:
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
2 extra-large eggs
1 cup canned pumpkin purée (8 ounces), not pie filling
½ cup granulated sugar
½ cup light brown sugar, lightly packed
½ cup canola oil
Maple Frosting (see below)
Preheat the oven to 350 degrees.
Spray 10 muffin tins with non stick spray or line them with 10 paper liners. I used a mini cupcake pan, sprayed. When making minis, it will make lots more than 10 cupcakes, I got 48!
Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and canola oil.
Add the flour mixture and stir until combined.
Divide the batter among the prepared tins (I use a mini ice cream scoop) and bake for 20 to 25 minutes for regular sized cupcakes, 8-10 minutes for mini, until a toothpick inserted in the center comes out clean.
Set aside to cool completely.
Spread the cupcakes with the Maple Frosting.
For the frosting:
6 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
¼ teaspoon Maple Flavor
½ teaspoon vanilla extract
2 cups sifted powdered sugar
In the mixing bowl, cream the cream cheese and butter on low speed until smooth.
Stir in the maple flavoring and vanilla extract.
With the mixer still on low, slowly add the powdered sugar and mix until smooth.
Frost cooled cupcakes.
I did end up putting the cupcakes in a liner after they were baked. It made it easier for serving at the meeting. And by doing it afterwards, the cake comes away cleanly form the paper and you don't miss one bit of yumminess!
Source: adapted from Ina Garten
