Pumpkin Cupcakes wtih Maple Cream Cheese Frosting

I really love fall. It's a wonderful time of the year, isn't it? This year I've been a bit obsessed with squash. Baking with it and just plain eating it...roasting it, sauteeing it, making soup...you name it! So when I came across this recipe for pumpkin cupcakes with maple cream cheese frosting, it instantly became a must try. Because you know what I love MORE than pumpkin? Yup, that would be maple.

This is a delicious seasonal cupcake...the cupcakes have an amazing texture, and a nice cream cheese frosting. Now...more about the frosting after the recipe...

Pumpkin Cupcakes with Maple Cream Cheese Frosting:

Prep time: 15 minutes
Cooking time: 20-25 minutes
Yields: 20-22 regular-sized cupcakes

Ingredients for cupcakes:
1 stick unsalted butter, room temperature, plus more for greasing pans

1 cup firmly packed dark-brown sugar

1/3 cup granulated sugar

2 cups cake flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 large eggs

1/2 cup buttermilk mixed with 1 teaspoon vanilla

1 1/4 cups canned solid-pack pumpkin

Ingredients for Frosting:
Two (8-ounce) packages cream cheese, softened

1 stick unsalted butter, room temperature

2 cups confectioners’ sugar

1/4 cup + 1 TBS pure maple syrup

Make the cupcakes:

1. Preheat the oven to 350° F. Line a cupcake pan with 20 - 22 liners.

2. Beat the butter and sugars on medium speed until fluffy, about 5 minutes. Sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper into a medium bowl.

3. Add the eggs 1 at a time and beat them in, scraping down the sides after each addition. Alternate adding the flour and milk mixtures, beginning and ending with the flour. I did 3 additions of flour, 2 of the liquid mixture. Beat in the pumpkin until smooth. Scoop the batter among the cupcake liners — you’re looking to get them 3/4 full. Bake the cakes until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool the cupcakes on racks completely.

Make the Frosting:
Beat all the ingredients on medium until light & fluffy.

Okay...so here's my philosophical debate regarding the frosting on these cupcakes. I was really hoping for a more maple-y punch from the frosting on these cupcakes. However, there was only a slight maple-y taste from the frosting, with the tang of the cream cheese overpowering most of the delicate maple flavor (in my opinion). In fact, my recipe reflects additional maple syrup in the frosting, but was afraid to add too much more for fear of making the frosting runny. Next time I make this I'm hoping to try a maple buttercream to see if I get more of a maple-punch.

So please...enjoy this light, fall cupcake and if you have any thoughts on the maple frosting feel free to post a comment!

Enjoy!