Pumpkin Cupcakes With Maple Buttercream Frosting

Ingredients

• For the cupcakes:
• 2 1/2 cups all purpose flour, spooned and leveled
• 2 teaspoons baking soda
• 1/2 teaspoon fine salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1 15-ounce can pure pumpkin puree
• 2 large eggs
• 1 1/2 cups granulated sugar
• 2/3 cup vegetable oil
• For the frosting:
• 8 ounce bar cream cheese, at room temperature
• 1/4 cup (1/2 stick) unsalted butter, at room temperature
• 2 cups confectioners’ sugar
• 1/4 cup pure maple syrup
• 1/4 teaspoon fine sea or table salt

Directions

Making the cupcakes

Preheat oven to 350° F. Line two 12-cup muffin tins with paper liners  or spray with nonstick oil.

Combine together the flour, baking soda, salt, cinnamon, ginger, and allspice, in a bowl. Set aside.

In a large bowl, whisk together the pumpkin puree, eggs, granulated sugar, and oil until well blended.

Add the flour mixture into the wet ingredients. Stir until just combined (do not overmix).

Divide the batter evenly among the muffin tins. Bake for 20-24 minutes.

The cupcakes will turn into a  golden brown color. To make sure its done, insert a toothpick in the center of a cupcake. If it comes out clean, you’ll know its time to take it out. Transfer the cupcakes to a wire rack and let cool completely before frosting.

Make the frosting

Using an electric mixer, cream together the cream cheese, butter, confectioners’ sugar, maple syrup, and salt, on high until light and fluffy, 3 to 5 minutes. Scrape down the sides of the bowl to mix all of the ingredients and you’re done.