Pumkpin Spice Cupcakes with Maple Cream Cheese Frosting

For those of you who don’t know, I work on the side as a high school science teacher. A hidden perk of being a high school teacher are theme days during football season. I’m not sure where dress up boxes fit in with being a well functioning adult, but I’m not giving mine up. This week we had superhero day and I had to borrow from my friend’s dress up box since mine was lacking. See I’m not the only one with a dress up box. I was Robin (Batman’s other half), complete with a cape. It was awesome. The flaw in being that awesome presented itself when I was running errands after school. Sitting in a waiting area in a cape while your car is getting inspected? Cool feeling. Checking out at the grocery store in a cape? Superheroes need to eat too.

Theme Days
Not superhero day. But you get the idea. Oh it’s a holiday? Bust out the tutus.

And of course what fits in with fall and football season? (Besides beer.)  PUMPKIN! I feel like pumpkin is a trend…people go nuts over anything if pumpkin is in the title. Honestly pumpkin kind of grosses me out. It looks like baby food and I have a scar from when a can of pumpkin spliced my finger open one Thanksgiving. Nevertheless, I love me some pumpkin spice cupcakes. It’s definitely a crowd favorite. And by crowd favorite, I mean people beg for these. FYI- These are very good for bribing people. So as cooler weather and seasonal flavors fall upon us (get it??), here are some pumpkin spice cupcakes!

Pumpkin Spice Cupcakes
Forget about pumpkin pie.

Pumpkin Spice Cupcakes (~16 cupcakes)

– 1 stick butter, room temperature

– 1 c. dark brown sugar, packed

– 1/3 c. sugar

– 2 c. flour

– 2 tsp. baking powder

– 1 tsp. baking soda

– 1 tsp. cinnamon

– 1 tsp. ginger

– 1/2 tsp. nutmeg

– 1/8 tsp. cloves

– 1/2 tsp. salt

– 1/4 tsp. pepper

– 2 eggs

– 1/2 c. buttermilk mixed with 1 tsp. vanilla

– 1 1/4 c. canned pumpkin

Preheat to 350*. Beat butter and sugars together until fluffy. Sift flours, baking powder, baking soda, and spices together in a seperate bowl. Add eggs one at a time to the butter and sugar. Alternate adding the flour mixture and buttermilk, beginning and ending with the flour mixture. Beat in the pumpkin until smooth. Divide batter between cups and bake for ~20 minutes or until it passes the toothpick test.

Maple Cream Cheese Frosting

Make cream cheese frosting. Add about 1/4- 1/3 cup of maple syrup. Be careful about adding too much- it does change up the consistency and it won’t pipe that well if you add a lot. If you want a lot of maple flavor and don’t care about what it looks like…add whatever you want! Frost your cupcakes and sprinkle with cinnamon and nutmeg.

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