It's pumpkin season again!! All is right in the world.
I made these cupcakes for the Colette Patterns fall launch party at Sew LA, and they were a hit. They turned out really full of pumpkin-y spice delicious flavor, and the frosting is a nice compliment. Rumor has it I've had one for breakfast the last three days in a row. I will neither confirm nor deny.
The fancy pants edible gold glitter is something I found at my most-convenient-but-not-favorite grocery store Albertsons. Cake Mate Cupcake Gems. Who'da thought. You've earned one point, Albertsons.
Notes before you make: These cupcakes were for a crowd, so this recipe makes 36 of them. Yes it's a lot. But no you won't be sorry. The frosting is a little on the soft side, so it wouldn't be the greatest for piping. Also there will be a little extra left over. I'm sure you'll find a use for it...
Pumpkin Spice Cupcakes
3 cups plus 2 tbsp flour, sifted before measuring
1.5 tbsp baking powder
3/4 tsp baking soda
3/4 tsp kosher salt
2 tsp cinnamon
3/4 tsp ground ginger
1/2 tsp ground nutmeg
3/4 cup unsalted butter, softened
2 cups sugar
3 eggs, beaten until frothy
1 15oz can of pumpkin
1 tsp vanilla
1.25 c milk
1. In a medium bowl whisk together all dry ingredients except for sugar.
2. In a large bowl, beat butter for 30 seconds. Add sugar and beat until fluffy.
3. Add eggs and vanilla, beat. Add pumpkin and beat until combined.
4. Add flour mixture and milk in alternating amounts, beating after each and ending with the flour. Fill cupcake liners 2/3 full and bake for 22-25 minutes at 375 degrees.
5. Cool completely and frost liberally with maple cream cheese frosting.
Maple Cream Cheese Frosting
2 8oz packages of cream cheese, softened
1/2 cup unsalted butter, softened
1/2 tsp maple flavoring
1/2 tsp vanilla
generous pinch of kosher salt
4 cups powdered sugar
1. In a large bowl, beat cream cheese and butter until combined and fluffy. Add everything else and beat until well combined.