Pumpkin Cupcakes with Maple Buttercream
Apparently September is for confessions…last week I told you I don’t like vanilla cake with vanilla buttercream, this week I have another confession. I’m also not a huge fan of cream cheese icing. Which is a shame since that’s what most people use with pumpkin rolls and cakes and cupcakes. And that’s why I made put maple buttercream on these cupcakes.
I can enjoy a little bit of cream cheese frosting, but it’s just too tangy for my taste. I’ve barely graduated to eating cream cheese on a bagel – as long as there are other things on it, too. Like, an everything bagel with cream cheese, tomato, cucumber, and greens or sprouts. But I’m still in the baby steps of enjoying cream cheese with my sweets.
The maple buttercream also has something to do with making friends with the people from Paul Family Farms. To make a long story short, they have some really fun maple products, like maple sugar and maple cream (which I still need to try!). I’ve been playing with the maple sugar in some peach pancakes, but this maple buttercream is all about their syrup. (Side note, this post isn’t sponsored – I just think their products are great, and you should check them out!)
We’re using Martha’s recipe for the pumpkin cupcakes (which I’ve also modified into a cake over here) because she’s the queen. The batter is made with melted butter, one bowl, a whisk, and uses the whole can of pumpkin (I hate recipes that only use a partial can). It basically meets all the criteria for lazy baking, and it tastes amazing every single time. The only change I make is to include 2 1/2 teaspoons of this homemade pumpkin pie spice in place of the cinnamon, ginger, nutmeg, and allspice. I’ve made it both ways, and both are good; I just prefer to keep the pumpkin pie spice on hand.
The combination of maple and pumpkin is perfect for fall. The cupcake is light and fluffy; the buttercream is creamy and sweet. Overall it makes for a warm and cozy cupcake, like that first night you wear your sweatshirt around the bonfire.
- pumpkin cupcakes, prepared and cooled using Martha Stewart's recipe linked above
- 2½ sticks (1¼ cups) unsalted butter
- 1 pound (approximately 4 cups) powdered sugar
- ¼ cup real maple syrup (I like the one from Paul Family Farms)
- ¼ cup heavy cream
- Using a handheld or stand mixer, beat the butter until it's fluffy. Mix in the powdered sugar, then maple syrup, then heavy cream. Add additional heavy cream, ½ tablespoon at a time, if necessary.
- Decorate the cupcakes to your liking, add some sprinkles, and enjoy!
So…sprinkles or no sprinkles?