In the fall, my daughter would love to eat some sort of “pumpkin spice” item every day to celebrate the season. 😉 She loved these cupcakes!
These super moist cupcakes were delicious but it was the maple-cream cheese frosting that really put them over the top. The frosting was fabulously creamy with the perfect amount of sweetness.
The recipe was adapted from David Leite via smittenkitchen.com. I modified the method and used fine sea salt.
Yield: 18 cupcakes (with leftover frosting)
For the Cupcakes:
1 stick unsalted butter, room temperature
1 cup firmly packed dark-brown sugar
1/3 cup granulated sugar
2 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda, sifted
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon fine sea salt
1/8 to 1/4 teaspoon freshly ground black pepper
2 large eggs
1/2 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups canned solid-pack pumpkin
For the Frosting:
Two (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioners’ sugar, sifted
4 T (1/4 cup) pure maple syrup
pinch fine sea salt
To Make the Cupcakes:
Heat oven to 350° (175°C), preferably on convection. Line a cupcake pan with 18 liners.
In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes.
Meanwhile, whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper into a medium bowl.
Add eggs, one at a time, to the mixer, scraping down the sides after each addition.
Combine the buttermilk and vanilla extract in a liquid measuring cup.
Alternate adding the flour and buttermilk mixtures to the mixer, 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. (I used a cookie scoop.)
Bake the cupcakes until a toothpick inserted into the center comes out clean, rotating halfway through the baking time, about 19 to 20 minutes on convection or up to 20 to 25 minutes in a standard oven.
Cool the cupcakes on racks completely before topping with the frosting.
To Make the Frosting:
In a stand mixer, beat the cream cheese and butter to combine.
Add all of the additional ingredients and continue to beat on medium speed until fluffy.
Frost the tops of each cupcake, swirling decoratively. (I used a pastry bag and decorative piping tip.)
Refrigerate cupcakes for 30 minutes to set up frosting prior to serving.
My daughter requested an “apple-cinnamon layer cake with frosting” for her birthday dessert– pretty sophisticated for a 7-year old! 🙂 I think she needed something new after her vanilla birthday party cupcakes and “number 7” sugar cookies.
This cake was very moist and flavorful. The frosting had just a hint of maple flavor. Caramel frosting would also be nice. I had frosting leftover but included the complete recipe (as leftover frosting is unusual!). The cake recipe was adapted from Everyday Food. She loved it. 🙂
For the Cake:
1/2 cup (1 stick) unsalted butter, melted, plus more for pans
2 cups all-purpose flour (spooned and leveled), plus more for pans
2 teaspoons baking soda
1/2 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
3/4 teaspoon salt
2 cups packed light-brown sugar
2 large eggs, room temperature
4 LARGE Granny Smith apples, peeled, two coarsely grated and two diced
For the Maple Cream Cheese Frosting:
2 sticks unsalted butter, at room temperature
1 pound cream cheese, at room temperature
2 cups confectioners’ sugar
2 T maple syrup
1 T vanilla extract
Preheat oven to 350 degrees. Butter two 9-inch-round cake pans; line bottoms with parchment paper. Butter (cooking spray works well too), then flour paper and sides (tapping out excess); set aside.
In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, and salt; set aside. In a large bowl, whisk together butter, sugar, and eggs until well combined; fold in grated and diced apples. Add flour mixture; mix just until combined. Divide batter among prepared pans; smooth tops.
Bake, preferably side by side in the center of the oven, until a toothpick inserted in center of cake comes out clean, 28 minutes (on convection) to 40 minutes. Cool cakes in pans 20 minutes, then invert onto wire racks; peel off parchment. Invert cakes again, and let cool completely on racks.
Make the cream cheese frosting: In a stand mixer fitted with the paddle attachment, cream the butter and cream cheese on medium speed until thoroughly mixed. Add the confectioners’ sugar and mix on low speed until fully combined. Beat in the maple syrup and vanilla.
Assemble cake: Place one layer on a serving plate (I put parchment paper under the edges to prevent frosting from reaching the serving plate.); spread top with frosting. Top with another layer; spread top and sides with frosting (then remove the protective parchment paper). Refrigerate at least 1 hour to set (or up to 4 days). To serve, bring cake to room temperature; slice with a serrated knife.