November 12, 2010

Pumpkin Cupcakes + Maple Cream Cheese Frosting

A teacher at our school got engaged and provided the perfect opportunity to whip up some lovely pumpkin cupcakes. I ended up using a Martha Stuart recipe because it only used ingredients I had on hand and didn't leave me with extra pumpkin puree languishing in the fridge, and they came out very well. As several reviewers noted, these are true cupcakes with a light, moist crumb and none of the heaviness of a nutty, dense muffin. I topped them with a luscious maple cream cheese frosting and decorated the tops with silver sugar sprinkles and edible heart glitter. These things are good! They are somewhat intensely spicy though, so if you make them either plan on adding a nice cream cheese frosting or consider toning down the spices just a little. Needless to say, someone ended up being pretty popular today :)

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