Monday, November 19, 2007

Pumpkin Cupcakes with Maple-Ginger Frosting

I decided to be a nice co-worker and bring in some cupcakes for the folks in the office. And with Thanksgiving coming up this Thursday, what better than a cupcake rich with the quintessential flavors of fall.
Pumpkin Cupcakes with Maple-Ginger Frosting
(makes 12)
For the cupcakes
1 cup all purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 stick (8 tablespoons butter), melted and cooled
2 eggs, room temperature
1 cup packed light brown sugar
¼ teaspoon vanilla
½ teaspoon freshly grated ginger
1 cup pumpkin puree
For the frosting
4 ounces cream cheese, room temperature
1 stick (8 tablespoons) butter, room temperature
¼ cup maple syrup, preferably grade B*
1-2 teaspoons freshly grated ginger (to taste)
1 ½ - 2 cups confectioners sugar, sifted
*Grade B maple syrup is darker than Grade A Dark Amber and therefore has a richer maple taste.
Heat oven to 350° F.
In a large bowl, sift together the dry ingredients (flour – nutmeg). In a separate bowl, whisk together the remaining ingredients except for the pumpkin. Add the wet to the dry ingredients and stir to combine. Mix in the pumpkin puree.
Evenly distribute the batter among 12 lined cups of a muffin pan. (Fill the papers about 2/3 full; the cupcakes will rise to the top.)
Bake the cupcakes until a toothpick comes out clean, 20-22 minutes.
Let the cupcakes cool completely before frosting.
Beat the cream cheese until smooth. Add the butter and beat until combined. Add the maple syrup and ginger and beat to combine.
Add 1 ½ cups of the sugar and beat on low speed until combined. Add up to ½ cup more of sugar so that the frosting is thick. (I used 1 ¾ cups total.)


kristen said...

omg, that looks SOSOSO good!

samar said...

these look and sound amazing. presentation is a delight...if only i could experience it first hand. (hi roopa, this is samar, rana's sister)

Karyn said...

I'm not a cupcake fan - but I like the looks of that frosting.

This is the first time I've seen your blog (although I've seen your comments on SE) - we seem to have pretty similar styles. (I also posted about tofu in pumpkin curry). You can find me at:


Go Maryland! The only state that produces crab-spiced cheddar cheese (which I am so going to mail order and post about. I have no choice.)

Peabody said...

Those are great looking. I love how you used the frosting to make the many people use the candy pumpkins(which is also cute).

xiao zhu said...

what beauties! I would eat these anytime of the year!

karin said...

These were wonderful and a huge hit at Thanksgiving.

phillytrigirl said...

These were delicious! Made for a nice birthday cupcake; thanks for posting it!

Etiquette Bitch said...

thank you, thank you, thank you for this recipe! it looks delish, and i've been dying to make pumpkin cupcakes this year. you rock! ms

Anonymous said...

Wondering what size a can of pumpkin?

roopa said...

Anonymous - the recipe calls for 1 cup of pumpkin puree. You can use either your own homemade puree from fresh pumpkins or measure out 1 cup from a can of pumpkin puree (not pumpkin pie filling).

As a note, most cans of pumpkin puree are 15 oz so you'll need a little more than half of the can.

Related Posts Plugin for WordPress, Blogger...