This recipe made 2 dozen and Eric attempted to keep most of the cupcakes for himself, which he ate over the course of a week. The pictures that I took of the cupcakes did them no justice and since I did nothing too fancy with their appearance, I figured why bother? Anyway, for being made with pumpkin... I had to sneak a few from Eric... they are extremely moist and just make you love Fall.
cupcake:
1 c sugar
1 c packed light brown sugar
3/4 c vegetable oil
1 15oz can of solid pack pumpkin puree
4 eggs
2 c all purpose flour
2 tsp baking soda
1 tsp salt
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
cream cheese frosting:
8oz cream cheese, room temperature
4tbso butter, softened
1/2 c packed light brown sugar
2 c confectioners sugar
1 tsp vanilla
1 tbsp maple syrup
1 tbsp cornstarch
Heat broiler to high. In a small baking dish, pour pumpkin puree and place under broiler for 4 minutes, stirring midway through. Remove and cool.
Preheat oven to 350 F. In a large bowl, combine eggs, sugars, and oil. Stir in cooled pumpkin. In a separate bowl combine flour and remainder of dry ingredients. Add dry to wet and combine well. Bake 15-20 minutes until tester comes out clean. Once cupcakes are cooled, in a large bowl beat cream cheese and butter until creamy. Beat in brown sugar, vanilla, and maple syrup. Slowly beat in confectioners sugar and cornstarch. Chill to reach desired consistency. Frost cupcakes.
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