Pumpkin Cupcakes with Maple Buttercream Frosting

It’s true. These just happened:

They’re so rich & wonderful, I’m not sure I can handle one whole cupcake all to myself.

Let alone four.

The incredible wonderful glorious cupcakes to make you wish it was Fall already.

Cupcake

2 C flour

1 t baking soda

1 t baking powder

1/2 t salt

1 t + pinch ground cinnamon

1 t + pinch ground ginger

1/4 t + pinch nutmeg

1 C packed dark brown sugar

1 C granulated sugar

1 C butter, melted & cooled

4 large eggs, lightly beaten

1 can or 15 oz pumpkin puree (sometimes labelled as pure pumpkin)

1. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside.

2. Separately, whisk together brown sugar, granulated sugar, butter, and eggs. Add dry ingredients and whisk until smooth. Be careful not to overmix! Fold in pumpkin puree with a spatula.

3. Divide batter evenly among cupcake liners, around 3/4 full. I did 3/4 full at first, but ended up putting more in so that the cupcake rose light and puffy above the liner. Bake for 20-25 minutes at 350 degrees, or until the toothpick comes out clean.

Maple Buttercream Frosting

6 T crisco (yup, crisco)

1 lb confectioners sugar

1 t vanilla extract

1/8 C water

6 T pure maple syrup (not that Log Cabin or Aunt Jemima stuff…and yes, 6 tablespoons)

1. Cut the crisco into the full pound of confectioners sugar using a mixer until crumbly.

2. Add the water a little bit at the time while mixing.

3. Add vanilla extract, and maple syrup 2 tablespoons at a time until you have the consistency and taste desired.

Using crisco, you can leave the cupcakes out for several hours without worrying about safety, and the frosting doesn’t get all gooey and melted looking when it’s out in room temperature. And though I don’t expect you to take my word for it as it’s crisco, it seriously tastes divine.

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