High Altitude Pumpkin Spice Cupcakes
- 1 1/2 cup All-purpose Flour
- 1 tsp. Baking Powder
- 1/2 tsp. Baking Soda
- 1 tsp. Ground Cinnamon
- 1/2 tsp. Ground Ginger
- 1 tsp. Nutmeg, freshly grated
- 1/2 tsp. Kosher Salt
- 1/2 cup Canola Oil
- 2 Large Eggs
- 1 cup Pumpkin Puree
- 1/2 cup Granulated Sugar
- 1/2 cup Light Brown Sugar
Preheat the oven to 350 degrees and set out all frosting ingredients so they can come to room temperature. This step is important otherwise you will have lumpy frosting. Line mini-muffin tins with paper liners.
In the bowl of a standard electric mixer, add all ingredients. Mix until thoroughly combined. Scoop batter into the prepared mini-muffin tin. Place in oven and bake for approximately 12-15 minutes or until top of cupcake springs back (20 min. For large cupcakes). Cool completely.
- 8 oz. Cream Cheese, room temperature
- 5 Tbsp. Butter, room temperature
- 2 Tbsp. Pure Maple Syrup
- 1/2 tsp. Vanilla Extract
- 1/2 tsp. Maple Extract
- 3 cups Powdered Sugar, sifted
- 1/2 c. Walnuts or Pecans or Toffee Bar, coarsely chopped
In the bowl of a standard electric mixer with a paddle attachment, cream together the cream cheese, butter, syrup and extracts until smooth.
Slowly add in powdered sugar until combined and slightly thick. May have to add up to 1/2 cup addt’l sugar if you would like a thicker frosting consistency.
Place frosting in a pastry bag with an extra large star tip and coupling. In a swirling motion, frost top of each cupcake. Sprinkle with chopped nuts or toffee bar.
TIP: In lieu of pumpkin, can substitute banana to make Banana Spice Cupcakes.