Pumpkin Spice Cupcakes with Maple Cream Cheese Icing

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Although pumpkin spice has been introduced into some questionable products (shampoo?!), this mix of aromatic spices remains one of my favorites. And with canned pumpkin always in stock, there’s no reason these scrumptious cupcakes can’t be enjoyed year-round.

MAKES 24 cupcakes

INGREDIENTS

1¾ cups (237g/8.4) all-purpose flour

1½ teaspoons baking soda

¼ teaspoon salt

1 teaspoon ground cinnamon

¼ teaspoon ground ginger

¼ teaspoon ground allspice

¼ teaspoon ground cloves

½ teaspoon grated nutmeg

¾ cup/1½ sticks (170g/6oz) unsalted butter, at room temperature but firm

½ cup (100g/3.5oz) granulated sugar

1 cup (200g/7.1oz) light brown sugar

1 teaspoon grated orange zest

3 eggs

1 cup (240g/8.5oz) canned unsweetened pumpkin puree (preferably Libby’s)

1 tablespoon pure vanilla extract

⅔ cup (160g/5.6oz) buttermilk

⅔ cup (100g/3.5oz) dried cranberries

Maple Cream Cheese Icing

  1. Preheat the oven to 325°F. Line two 12-cup muffin tins with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, allspice, cloves, and nutmeg. Set aside.
  3. In a stand mixer with the paddle, cream the butter, both sugars, and the orange zest on medium speed until very light and fluffy, about 4 to 5 minutes. Scrape down the sides and bottom of the bowl. Add the eggs, one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl.
  4. Add the pumpkin puree and vanilla and beat on low speed until well combined, about 30 seconds. Scrape down the sides and bottom of the bowl again.
  5. On low speed, add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Scrape down the sides and bottom of the bowl once more.
  6. Remove the bowl from the mixer and, using a large rubber spatula, fold in the dried cranberries.
  7. Using a #20 scoop or a ¼-cup dry measuring cup, evenly scoop the batter into the prepared muffin cups. Bake for 20 to 22 minutes, or until the tops spring back when touched and a cake tester inserted in the centers comes out clean.
  8. Let the cupcakes cool in the pans for 30 minutes. Transfer to cooling racks to cool completely.
  9. Fill a piping bag with a Wilton #1M tip with the maple cream cheese icing and pipe a large rosette on the cupcake.