Spiced Pumpkin Cupcakes
Ingredients
- 1 cup all purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 cup Monin Spiced Pumpkin Purée
- 1/2 cup vegetable oil
- 1 tsp. vanilla extract
- 2 eggs
- 8 oz cream cheese, room temperature
- 1 stick unsalted butter, room temperature
- 3 cups powdered sugar, sifted
- 2 Tbsp. Monin Maple Spice Syrup
- 1 tsp. vanilla extract
Glass: Culinary
Glass Size: 12-15 cupcakes.
Instructions
- Preheat oven to 350 degrees Fahrenheit and line a muffin tin with cupcake liners.
- Whisk together cupcake dry ingredients in a large mixing bowl until well combined.
- Whisk together cupcake wet ingredients in a small mixing bowl until well combined.
- Add the wet ingredients to the dry ingredients and whisk until well combined.
- Fill each cupcake liner 2/3 of the way full and bake for 20-22 minutes or until a toothpick can be inserted into the middle and it comes out clean.
- Allow the cupcakes to cool completely (1-2 hours).
- While the cupcakes cool, add the cream cheese, butter, vanilla extract, and syrup to the bowl of a stand mixer equipped with the paddle attachment and set to medium speed.
- Allow the mixture to be whipped until light and fluffy (about 5 minutes), scrapping the sides with a rubber spatula every minute.
- Reduce speed to low and add the powdered sugar in one cup at a time, continuing to mix until well combined.
- Ice cupcakes as desired.
