Earlier this week I tried a recipe I found on Pinterest to bring to Sigma’s binder making party. I am not a huge fan of pumpkin flavored baked goods, but these are so delicious! The pumpkin cupcake – moist and so tasty, and the icing? Out of this world! RJJ even tried to smuggle the leftover icing onto his plane back to San Diego! He was stopped at security, and told TSA that he would stand in line and eat it before going back through security if they wouldn’t let it through with him. Fortunately, they let it pass – he probably would have been pretty sick if he had done that!
Here is the recipe!
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground gloves
1 cup canned pumpkin puree (not pie filling)
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
Preheat oven to 325 degrees Fahrenheit. Line muffin tins with paper liners. In a saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown, Skim foam from top, and remove from heat. Pour into a bowl to stop the cooking, leaving any burned sediment behind; let cool.
Whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves. In another bowl, whisk together the pumpkin puree, both sugars, eggs, and brown-butter mixture. Add the flour mixture, and whisk until just combined.
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Frost with Maple Pecan Frosting. Makes 15 cupcakes.
Maple Pecan Frosting
1/2 cup maple syrup
2 ounces cream cheese softened
1/2 cup butter softened
2 cups powdered sugar
1/2 cup pecans toasted and finely chopped
In a saucepan over medium-high heat, bring maple syrup to a boil. Reduce heat and simmer, swirling pan occasionally, until reduced by about a third, 10-12 minutes. Pour into a glass measuring cup nested in a bowl of ice water and stir constantly until syrup is very thick and barely warm to touch, 3-4 minutes. Remove from ice water. In a bowl, with a mixer on low, beat cream cheese and butter until well blended. Beat in powdered sugar (adjust the amount of sugar to reach your desired consistency); scrape in reduced syrup; beat until smooth.
Recipe modified from Baked Perfection.