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Pumpkin Cupcakes with Maple Bourbon Frosting
Pumpkin Cupcakes
2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 tsp ginger
1/3 tsp nutmeg
1/3 tsp ground allspice
1/4 tsp ground cloves
1 cups brown sugar
1 cups sugar
2 sticks butter, melted
4 eggs
1 can pumpkin puree (This is not pumpkin pie filling.)
Preheat oven to 350 degrees.
In a medium bowl, combine flour, spices, salt, baking powder and baking soda.
In a separate large bowl, beat butter and sugars until creamy. Add eggs, beating one at a time.
Working in thirds, add dry ingredients to sugar mixture and beat well.
Beat in pumpkin.
Spoon batter into lined cupcake tin, filling 3/4 full. Bake for 18-22 min for standard size cupcakes.
Cool completely before frosting.
Maple Bourbon Frosting
1 stick butter, softened
1 8-oz. pkg reduced fat cream cheese
3 or 4 cups powdered sugar
2 tbsp bourbon
1/4 cup real maple syrup
Beat butter and cream cheese until creamy. Beat in one cup of powdered sugar. Add bourbon and maple syrup and beat well. Beat in remaining powdered sugar. If frosting is not thick enough to your liking, beat in 1/4 C flour or additional sugar to thicken.
Chocolate Fleur de Lis
Microwave 2/3 cup chocolate chips in a small Ziploc bag for 1 minute. Spread parchment or wax paper on a cookie sheet. Clip off a tiny bit of the bottom corner of the bag and pipe chocolate into shapes on the parchment. Freeze for 2 to 3 hours. Place on top of frosting.
Pumpkin Cupcakes
2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 tsp ginger
1/3 tsp nutmeg
1/3 tsp ground allspice
1/4 tsp ground cloves
1 cups brown sugar
1 cups sugar
2 sticks butter, melted
4 eggs
1 can pumpkin puree (This is not pumpkin pie filling.)
Preheat oven to 350 degrees.
In a medium bowl, combine flour, spices, salt, baking powder and baking soda.
In a separate large bowl, beat butter and sugars until creamy. Add eggs, beating one at a time.
Working in thirds, add dry ingredients to sugar mixture and beat well.
Beat in pumpkin.
Spoon batter into lined cupcake tin, filling 3/4 full. Bake for 18-22 min for standard size cupcakes.
Cool completely before frosting.
Maple Bourbon Frosting
1 stick butter, softened
1 8-oz. pkg reduced fat cream cheese
3 or 4 cups powdered sugar
2 tbsp bourbon
1/4 cup real maple syrup
Beat butter and cream cheese until creamy. Beat in one cup of powdered sugar. Add bourbon and maple syrup and beat well. Beat in remaining powdered sugar. If frosting is not thick enough to your liking, beat in 1/4 C flour or additional sugar to thicken.
Chocolate Fleur de Lis
Microwave 2/3 cup chocolate chips in a small Ziploc bag for 1 minute. Spread parchment or wax paper on a cookie sheet. Clip off a tiny bit of the bottom corner of the bag and pipe chocolate into shapes on the parchment. Freeze for 2 to 3 hours. Place on top of frosting.