These are already overflowing with the flavors of fall, but if you want to take them to the next level, you might try adding some maple syrup to the icing or a drop or two of maple essence to the cupcakes themselves.
It won’t take you long to get the consistency of the frosting precisely the way you want it. Is it too rigid? A teaspoon at a time, continue adding milk until the consistency of the frosting is just right for spreading. Not slim enough? Mixing in the confectioner’s sugar a quarter cup at a time until the mixture becomes thicker.
Ingredients
2 ¼ cups all-purpose flour
1 tablespoon baking powder
1 level teaspoon of cinnamon powder
1/2 milliliter of nutmeg powder
1/4 of a teaspoon of ginger powder
cloves, ground, one-half of a teaspoon
1/2 milliliter of ground allspice
½ teaspoon baking soda
½ teaspoon salt
1 standard cup of white sugar
a half cup of butter, melted
1/3 cup of dark brown sugar
2 big eggs, room temperature
1 cup pumpkin purée
¾ cup milk
Frosting made with cinnamon and cream cheese
1 package of cream cheese (eight ounces), softened 1 fourth of a cup of butter, softened
3 cups of powdered sugar or confectioner’s sugar
1 teaspoon vanilla extract
1 level teaspoon of cinnamon powder
Instructions
Prepare the oven by preheating it to 375 degrees F. (190 degrees C). Prepare 24 standard muffin cups by greasing them or lining them with paper liners. Flour, baking powder, salt, 1 teaspoon cinnamon, nutmeg, ginger, cloves, and allspice should be sifted together in a big basin, and then the mixture should be put aside.
In a large basin, use an electric mixer to cream together the white sugar, brown sugar, and half a stick of butter until the mixture is frothy and light. After each egg has been added, be sure to give the mixture a thorough pounding. After adding the pumpkin puree and the milk, whisk in the flour mixture until it is almost completely incorporated. Put batter into the prepared muffin cups, filling each cup about three quarters of the way.
Bake in an oven that has been warmed for approximately 25 minutes, or until the tops bounce back when softly pushed. Allow it cool for five minutes in the pans. Place on a wire rack and set aside to cool for about 20 minutes.
Prepare the Icing:
Cream cheese and a quarter cup of butter should be combined in a big basin and given a smooth beating with an electric mixer. Mix in the confectioner’s sugar a bit at a time, beating after each addition, until it is completely combined. Add one teaspoon of ground cinnamon and vanilla essence, and continue beating until frothy.
Step 5 Once the cupcakes have cooled, frost them.
