Wednesday, September 18, 2013

Pumpkin Cheesecakes Topped with Maple Frosting

Pumpkin Cupcakes with Maple Cream Cheese Frosting

Pumpkin Cupcakes

2 1/4 cups all-purpose flour, sift before measuring
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup butter, softened
1 1/3 cups sugar

2 eggs, beaten until frothy
1 cup mashed cooked or canned pumpkin
3/4 cup milk

Mix together the flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg and cloves into a bowl. Cream butter and sugar until light and fluffy; beat in eggs. Blend in mashed pumpkin. Stir in the dry ingredients alternately with the milk, blending until batter is smooth after each addition. Spoon batter into well-greased and floured or paper-lined muffin pan cups. Fill about 2/3 full. Bake at 375° for 20-25 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Makes about 24 cupcakes.

Maple Cream Cheese Frosting

Ingredients2 8 oz. packages of cream cheese, softened
1 stick butter, softened
1 - 1 1/2 lbs powdered sugar
1 teaspoon of maple extract (or 1/4 cup pure maple syrup)
pinch of salt (optional)

Cream butter and cream cheese until smooth. Add powdered sugar and mix slowly. Add maple extract and mix. Pipe or spread onto cupcakes. Inhale.

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