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.
- Preheat the oven to 350 degrees F. Line 1 (12-cup) muffin pan with paper cupcake liners.
- In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, baking powder, baking soda and salt. Set aside.
- 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.
- Slowly beat in the eggs, one at a time. Incorporate the dry mixture into the wet mixtures together until thoroughly combined.
- In separate bowl, mix together chocolate chips and 2 tablespoons of flour. Fold gently into batter.
- Using an ice cream scoop, fill each cupcake liner 3/4 of the way full.
- 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
- 8 ounces cream cheese
- 1 cup or 2 sticks unsalted butter
- 1/2 teaspoon salt
- 4 teaspoons pure vanilla extract
- 2 Tablespoon maple syrup
- Combine the cream cheese, butter,in a large mixing bowl and blend for 2 minutes.
- Add salt, vanilla, and maple sryup, blend to combine.
- Add confectioner’s sugar, one cup at a time. Once all sugar is added mix for 2 minutes.
Assembly of Cupcakes:
- With desired pastry tip, fill pastry bag, save one cupcake without frosting.
- Pipe on cupcakes.
- Drop a couple of chocolate chips for decorations. Enjoy!