Thanksgiving: Pumpkin Cupcakes with Maple Syrup Frosting

The month of November is a season of being thankful.  We celebrate many birthdays: Dad, Por Por, Godma, Aunty Kem and Aunty Janice. We are grateful for them in our lives!

I am also excited because every Thanksgiving we go to Aunty Janey’s home.  Aunty Janey is a great baking friend.  This cupcake is inspired by the pumpkin pie she makes.  Pumpkins also remind me of Fall, so this is a good time to make it.

Hope you enjoy this tasty cake!  Love, Jo

Pumpkincake1

We found & adapted this delicious recipe from Sally’s Baking Addiction

  • 200g all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 and 1/2 tsp ground cinnamon
  • 1/2 tsp ginger powder
  • 133g dark brown sugar
  • 2 large eggs
  • 227g pumpkin, mashed
  • 120ml vegetable oil
  • 80ml milk
  • 1 tsp vanilla extract
  1. Preheat the oven to 180 degrees centigrade.  Line a muffin pan with cupcake liners.
  2. In a large bowl, mix together flour, baking power, baking soda, salt, cinnamon and ginger until combined.
  3. In a medium bowl, whisk brown sugar and eggs until combined.  Whisk in the pumpkin, oil, milk and vanilla.
  4. Pour the wet ingredients into the large bowl with the dry ingredients.  Stir until just combined.  Do not overmix the batter.
  5. Spoon the batter into the cupcake cases.
  6. Bake for 17-18 minutes or until a toothpick inserted in the centre of a cake comes out clean.
  7. Allow to cool completely before frosting.

Maple Syrup Marscapone (adapted from Benjamin Wong’s Cupcakes with Attitude)

  • 250g marscapone cheese
  • 1 tbsp maple syrup
  • 40g icing sugar
  1. Beat the marscapone with the maple syrup and half the sugar till soft and creamy.  Taste and add more sugar as desired.
  2. Use immediately, or cover with cling wrap and chill in the refrigerator for up to 2 days.

 

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