Day 117 and Day 118-Pumpkin Cupcakes

 

When I was a child, I would not eat anything with pumpkin in it, no pies or cakes. Then one day, I tried a pumpkin cake and I fell in love. Side note: I fall in love with food pretty often.

Recipe adapted from the Neely’s.

Directions

  1. Preheat the oven to 350 degrees F. Line 1 (12-cup) muffin pan with paper cupcake liners.
  2. In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, baking powder, baking soda and  salt. Set aside.
  3. In a large bowl, add the butter and the sugar. Beat with a mixer until light and fluffy, 3 to 4 minutes. Add the pumpkin puree and the vanilla extract.
  4. Slowly beat in the eggs, one at a time. Incorporate the dry mixture into the wet mixtures together until thoroughly combined.
  5. In separate bowl, mix together chocolate chips and 2 tablespoons of flour. Fold gently into batter.
  6. Using an ice cream scoop, fill each cupcake liner 3/4 of the way full.
  7. Bake until the tops turn golden brown and a toothpick inserted in the center of the cupcake comes out clean, about 20 minutes. Remove the cupcakes from the oven to a wire rack and cool completely before frosting .

Maple Cream Cheese Frosting

Ingredients:

  • 8 ounces cream cheese
  • 1 cup or 2 sticks unsalted butter
  • 1/2 teaspoon salt
  • 4 teaspoons pure vanilla extract
  • 2 Tablespoon maple syrup

Directions:

  1. Combine the cream cheese, butter,in a large mixing bowl and blend for 2 minutes.
  2. Add salt, vanilla, and maple sryup, blend to combine.
  3. Add confectioner’s sugar, one cup at a time. Once all sugar is added mix for 2 minutes.

Assembly of Cupcakes:

  1. With desired pastry tip, fill pastry bag, save one cupcake without frosting.
  2. Pipe on cupcakes.
  3. Drop a couple of chocolate chips for decorations. Enjoy!

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