Pumpkin Cupcakes with Maple Cream Frosting
/Cupcakes are always appealing for parties or special occasions, but
don't reserve these richly spiced versions just for celebrations. Serve
them unadorned for a delicious addition to brunch or for a quick snack./
CUPCAKES
1 cup plus 2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon salt
Dash ground cloves
1 cup packed brown sugar
3/4 cup canned pure pumpkin
2 eggs
1/2 cup canola oil
FROSTING
3 oz. cream cheese, softened
1/4 cup unsalted butter, softened
1 1/4 cups powdered sugar
1 to 2 tablespoons pure grade B maple syrup*
1. Heat oven to 350°F. Line 1 (12-cup) muffin pan with baking cups.
2. In large bowl, whisk together flour, cinnamon, baking soda, ginger,
salt and cloves. Whisk in brown sugar. Whisk in pumpkin, eggs and oil
until smooth. Fill baking cups two-thirds full. Bake 20 to 25 minutes or
until centers spring back when touched and toothpick inserted in center
comes out clean. Remove cupcakes from muffin pan; cool completely on
wire rack.
3. Meanwhile, in medium bowl, beat cream cheese and butter at medium
speed until smooth. Slowly add powdered sugar, beating until smooth. Add
1 tablespoon of the maple syrup; beat at medium-low speed until smooth
and creamy, occasionally scraping down sides of bowl. Add additional
maple syrup, if necessary, until frosting is of spreadable consistency.
Frost each cupcake with frosting.
TIP *Look for grade B maple syrup in food co-ops. It has a very dark
color and rich flavor. If unavailable, use the more common grade A.
/12 cupcakes/
*PER CUPCAKE*: 335 calories, 16.5 g total fat (5 g saturated fat), 3 g
protein, 45.5 g carbohydrate, 55 mg cholesterol, 140 mg sodium, 1 g fiber
--
*Ginny Butterfield
Cranberry Twp, PA
*
[Non-text portions of this message have been removed]
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