Ok, it's October 18th and weather.com called today's flurry a Noreaster. What the hell? My sis and I had an R&R Sunday, got manis/pedis and hit the mall. By the time we left, it was snowing extra large cotton balls. Eeesh.
You know, it's funny. I actually feel like that's just been my world recently. Everything's been turned upside down. I'm in a complicated situation with my relationship. I just want things to be cool so we can be happy and cute again. I'm in love with my boyfriend, but our fights get out of hand and have a real lasting impression on him. I know I'm a hard person to deal with and I know I always realize things too late. I act on impulse and I have to learn to just put the brakes on. I just want my boyfriend. =( You know, it's just tough when the one person you want to be there for you is the one person you're at odds with. Ugh. Cheese ball.
Ok enough of depressing boyfriend drama and onto cupcakes...
Pumpkin Cupcakes With Maple Cream Cheese Frosting
Original Recipe by David Leite, adapted by the amazing Deb Perelman of The Smitten Kitchen
Yields 18 cupcakes
1 stick unsalted butter, room temperature, plus more for greasing pans
1 cup firmly packed dark-brown sugar
1/3 cup granulated sugar
2 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs
1/2 cup buttermilk mixed with 1 teaspoon vanilla
1 1/4 cups canned solid-pack pumpkin
Two (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioners’ sugar
1/4 cup pure maple syrup
Make the cupcakes:
1. Preheat the oven to 350° (175°C). Line a cupcake pan with 18 liners.
2. In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes. Meanwhile, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper into a medium bowl.
3. Add the eggs 1 at a time to the mixer, scraping down the sides after each addition. Alternate adding the flour and milk mixtures, beginning and ending with the flour. Beat in the pumpkin until smooth. Scoop the batter among the cupcake liners — you’re looking to get them 3/4 full. Rap the filled pans once on the counter to release any air bubbles. Bake the cakes until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool the cupcakes on racks completely.
Hehe, excuse the random holes in the middle. I did my procedural
piercing to test whether they were cooked all the way through.
Make the frosting:
In a stand mixer beat all the ingredients on medium until fluffy. To assemble the cake, frost the top of one cake, place the other cake on top. Frost the sides and top, swirling decoratively. Refrigerate the cake for 30 minutes to set up frosting.
These cupcakes were ridiculous. They were moist, super delicious, and so season appropriate. I actually added 2 Tbsp. of the packed pumpkin to my frosting to give it a bit more pumpkin flavor and the lovely orange color. And as you can probably tell, I had a very fun time decorating them. I don't even like those damn pumpkin candies, but they were just too cute to boot! If you like pumpkin pie and feel like mixing it up a bit, definitely give these bad boys a try.