Recipe Post: Pumpkin Cupcakes and Maple Cream-Cheese Frosting

I got featured on Cupcake Takes the Cake... SQUEE! How exciting!

Had some people ask for the recipe, so, here it is! It's honestly so delicious!

Pumpkin Cupcakes

From Martha Stuart Online

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon coarse salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground allspice
• 1 cup packed light-brown sugar
• 1 cup granulated sugar
• 1 cup (2 sticks) unsalted butter, melted and cooled
• 4 large eggs, lightly beaten
• 1 can (15 ounces) pumpkin puree

Directions

1. Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
2. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
3. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely. (Makes 18-20 cupcakes)

Maple Cream Cheese Buttercream:

1/2 c cream cheese
1 1/2 c shortening
3 oz real maple syrup
4 oz heavy cream
8 cups sifted powdered sugar

1. Cream cheese and shortening.
2. Alternate adding cream/maple/sugar
3. Whip until smooth.

To make the Pie look like Pie, I simply used an orange icing, smoothed with a knife, then using a piping bag of lightened icing (about the colour of pie crust), I piped on a trellis cross-cut, then using a rounded tip, piped on the border. Finally, using white icing, I piped a dollop of 'whipped cream' in the center. PIE! YAY!

Happy Baking!