Pumpkin Cupcakes with Maple Cream Cheese Frosting

Yield: 24 cupcakes

Ingredients

Cupcake Sponge

• 8 ounces (224g) cake flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 7 1/2 ounces (213g) light-brown sugar
• 7 ounces (200g) granulated sugar
• 8 oz (227g) unsalted butter, melted and cooled
• 4 large eggs
• 15 ounces pumpkin puree

Frosting

• 8 ounces (227g) cream cheese, softened

• 4 ounces (113g) unsalted butter, room temperature

• 8 ounces (226g) confectioners sugar

• 1/4 cup pure maple syrup

Instructions

1. Preheat oven to 350°F (177°C). Using a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice until smooth; reserve.
2. Whisk together in a large bowl the brown sugar, granulated sugar, melted and cooled butter, and the eggs. Add the dry ingredients, whisk until smooth. Whisk in the pumpkin puree.
3. Divide batter evenly among cupcake liners in a muffin tin, filling each liner no more than two thirds full. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. About five minutes after removing the tray from the oven transfer to a cooling rack.
4. For the frosting use a mixer fitted with a paddle attachment and beat the cream cheese, butter, and maple syrup on medium until fully combined. Beat in the confectioners’ sugar on low until smooth. Decorate as desired.