Fall Dessert: Pumpkin Maple Cupcakes

Yield: 24 cupcakes

Cupcake Instructions

Preheat the oven to 350˚F. Line two cupcake pans with liners. In a medium mixing bowl, combine flour, granulated sugar, baking powder, baking soda and cinnamon. In a second medium mixing bowl, combine pumpkin puree, maple syrup, oil and eggs, whisking until well combined and all oil is fully blended in. Combine wet and dry ingredients and whisk until smooth.

Divide evenly between 24 liners using a trigger ice cream scoop, filling each 2/3 full (Image 1). Bake for 20-22 min, or until a toothpick tester comes out clean. Let cupcakes rest in the pan for 10 minutes (Image 2), then transfer to a wire rack to cool to room temperature before frosting.

Frosting Instructions

Place the butter in the bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high until creamy. Add powdered sugar and mix on low speed until just incorporated. Scrape down the bowl with a spatula. Add milk or cream one tablespoon at a time while whipping; thin to piping consistency. Beat on high speed for 3 minutes, or until lightened and fluffy. Beat in the maple extract.

Assembly Instructions

Transfer frosting to a large pastry bag fitted with a large closed star tip. Pipe a ring of frosting on top of the cupcakes, leaving a nickel-sized opening in the center (Image 1). Top each cupcake with pumpkin seeds immediately after frosting. Drizzle one teaspoon of maple syrup in the center of each cupcake (Image 2). Serve immediately or store in an airtight container until ready to enjoy.