The craze goes on! Another perfect fall treat to celebrate the season! These cupcakes were made for my best friend’s going away party in October. She has been my longest & my loyal friend but was leaving me to live in Guam for a year to study as a biologist. I made a ton of cupcakes. The supplies were a little absurd as seen below:
Pumpkin Spice Cupcakes with Cream Cheese Frosting
2 c. cake flour
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
2 t. pumpkin pie spice
1/2 c. butter
1 1/4 c. brown sugar
1/2 c. buttermilk
3/4 c. pumpkin puree
Preheat oven to 350.
In a bowl, combine dry ingredients. In a mixing bowl, cream the sugar & butter together. In a liquid measuring cup, combine eggs, pumpkin, and buttermilk. Alternate adding a portion of the dry ingredients and a portion of the wet ingredients to the creamed butter & sugar. With a mixer or by hand, combine until smooth.
Fill cupcake cups a little over 3/4 full. Place in the oven for about 15-20 minutes, until a toothpick comes out clean. Transfer to cooling rack & begin on the frosting.
Maple Cinnamon Cream Cheese Frosting
2 – 8 oz. packages cream cheese
1/2 c. butter
3 c. powdered sugar
1 T. maple syrup
1 t. cinnamon
Combine ingredients in a large mixing bowl. Beat together on medium speed until smooth. Transfer to piping bag and place in refrigerator until ready to pipe the cupcakes. Once frosted, garnish the cupcakes with a sprinkle of cinnamon & raw sugar.