Maple Pumpkin Cupcake

Maple Pumpkin Cupcake

This was a fun one to bake. I tried my best to incorporate my favorite fall flavors in this one. I also baked these in my "giant" cupcake tin so the recipe yields 6 huge cupcakes. They were so moist and flavorful. Definitely one to make for Thanksgiving week treats (yea...I can eat for a week prepping for Turkey Day) I loved the mixing of raisins, maple, pumpkin, and cream cheese. I thought the cream cheese filling added a cool "stripe" in the cupcake too.

Pumpkin Batter

2 cups AP flour

2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

3/4 tsp ground cinnamon

1/2 tsp ground ginger

1/8 tsp nutmeg

pinch allspice

1 stick butter, room temp

1/2 cup sugar

1/4 cup brown sugar

2 eggs

1/2 tsp vanilla extract

3/4 cup canned unsweetened pumpkin puree

1/4 cup buttermilk

1/2 cup rum soaked raisins ( I used Captain Morgan Spiced Rum ) YUM!

1/2 cup chopped pecans ( I omitted these with regret now )

1/3 cup unsalted raw sunflower seeds for topping ( I omitted these too )

Cream Cheese Filling

1 (8 oz. pkg.) cream cheese, softened

1/4 c. sugar

1 tsp. cornstarch

1 egg

2 Tbs. Heavy whipping cream

1 tsp vanilla extract

In medium mixing bowl, beat cream cheese until smooth. Blend in sugar and cornstarch until well blended. Add egg, cream and vanilla; beat on low speed until well blended.

Maple Cream Cheese Frosting

4 ounces cream cheese, at room temperature

3 TBSP unsalted butter

1 tsp maple extract

1 cup powdered sugar

In a stand mixer with a paddle attachment, combine all the ingredients and beat on medium speed for about 5 minutes.

Preheat oven to 400. Line tins with liners or Pam. Whisk together flour, baking powder, baking soda, salt and spices. With stand mixer and paddle, beat butter on med until soft. Add both sugars and continue to beat until light and smooth. Add eggs one at a time, beating one min after adding each, add vanilla. Lower the mixer speed to low and mix in pumpkin and buttermilk. Add dry ingredients in a steady stream only until they disappear. Avoid over mixing. Stir in raisins and nuts. Add 1/2 batter to tins, top with cream cheese filling, top with remaining 1/2 of mixture to get tins about 3/4 or completely full if you want a large "muffin top". Sprinkle with sunflower seeds. Bake about 25 min or until done. Leave in tin 5 min and then transfer to rack to cool completely. Once totally cooled, Ice cupcake and garnish with chopped pecans and raisins. ENJOY!