Today’s blog post is brought to you by the cooking board that I frequent. Some of the girls have banded together and created a monthly baking challenge called What’s Baking? (it’s a play off the name of the board, What’s Cooking?). This is the first month of the challenge and the theme was Fall Cupcakes.
Immediately, the ideas started flowing through my brain. There were so many different ways I could go with this: Maple Pecan with Candied Bacon, Sweet Potato with Cranberry and Brown Sugar, Chocolate Pumpkin Pie, Apple Cider with Rosemary Frosting….
Lucky for me, the due date for this challenge coincided with the Husby’s birthday weekend, so I went straight to the source and asked him what kind of fall themed cupcakes he’d like for his birthday. His answer was simple: Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting.
I searched the internet for the perfect recipe. There are so many different Pumpkin Spice Cupcake recipes out there. I finally chose one that had an ingredient that jumped out at me: Freshly ground Black Pepper. I was very excited to see what it would add to the otherwise simple flavor profile (it was super yummy).
So what did the Husby think of his birthday cupcakes?
Make sure to stop back on the 30th for a link to the round up of all the What’s Baking? Fall Cupcakes!!
Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting – slightly adapted from Sassy Radish
– 1 Stick Butter, Unsalted, Softened
– 1 Cup Brown Sugar
– 1/3 Cup Sugar
– 2 Cups Flour
– 2 tsp. Baking Powder
– 1 tsp. Baking Soda
– 1 tsp. Cinnamon
– 1 tsp. Ginger (I used fresh because I had extra on hand, but the original recipe calls for ground)
– 1/2 tsp Nutmeg
– 1/8 tsp. Cloves
– 1/2 tsp. Salt
– 1/4 tsp. Fresh Ground Black Pepper
– 2 Eggs
– 1/2 Cup Buttermilk mixed with 1 tsp. Vanilla
– 1 1/4 Cups Canned Pumpkin
– 2 8oz Packages Cream Cheese, Softened
– 1 Stick Unsalted Butter, Softened
– 2 Cups Confectioner’s Sugar (Powdered Sugar)
– 1/4 Cup Grade B Maple Syrup
Preheat oven to 350. Line muffin tin with cupcake liners.
Using a stand or hand mixer, beat together 1 stick butter, brown sugar and sugar until fluffy, about 5 minutes. Mix together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt and pepper into a medium bowl.
Add eggs to the butter and sugar mixture. Add 1/3 flour mixture, followed by 1/2 of the buttermilk/vanilla. Repeat, then add remaining 1/3 flour mixture. Beat in pumpkin until smooth.
Spoon batter into cupcake liners until 3/4 full. Tap the tin once on the countertop to release air bubbles. Bake for 20 minutes.
Remove from oven and cool. After 10 minutes, remove cupcakes from muffin tin and cool completely before frosting.
Beat together cream cheese, butter, powdered sugar and maple syrup. Fill a piping bag with frosting and swirl over cupcakes. Add a candy corn pumpkin for decoration and refrigerate for 30 minutes to set frosting. Dig in!