November 21, 2011

it's the great pumpkin, charlie brown!

I'm defying tradition and doing something completely unexpected by posting something pumpkin-y for Thanksgiving.


Yeah, you can go ahead and say it--I'm a truly radical rebel.

Although I'm anti-pumpkin, I feel that the presence of some rich and luxurious frosting can right any wrong, and that's the case here. The fairly unpleasant cupcake (in my oh-so-humble opinion) is made marvelous by the smooth and decadent maple buttercream.

The cupcakes are a breeze to make (no mixer required!) and the frosting isn't difficult either. You can add more or less maple syrup to your own tastes--I like more, but then again, I have a sweet tooth which cannot be sated.


Even I must admit that the cupcakes aren't bad--they're moist, and the aromatic spice blend is grand. I'm really partial to the maple buttercream too, for obvious reasons. If you happen to have maple extract rather than maple syrup, it'll do the trick too; I just don't know a lot of home cooks who keep it in their cupboards.

Have a happy toikey day, everybody!

Maple Buttercream Frosting with Pumpkin Cupcakes
(heeeeere's Martha!)
(makes 18 cupcakes)


Buttercream:
1/2 cup butter, room temperature
2 tablespoons maple syrup, room temperature
2-3 tablespoons milk, room temperature
2-3 cups powdered sugar, sifted

Cupcakes:
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
1/4 teaspoon cloves
1 cup brown sugar, packed
1 cup granulated sugar
1 cup (8 oz) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree

To make the frosting, beat the pulp out of the butter with an electric mixer for a few minutes. Add the maple syrup and milk and briefly blend. Add the powdered sugar gradually until frosting is thick enough to spread easily. You may not use all the sugar. If the frosting is too dry, add additional milk until desired consistency is reached.

Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, and cloves; set aside.
In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.

40 comments:

Foodycat said...

I think both the cupcake and the buttercream sound delicious! I embrace the pumpkin.

Rosa's Yummy Yums said...

Wonderful! Those cupcakes must be really delicious. I love the spices you used.

Cheers,

Rosa

Von said...

The butter-cream sounds so good! Even the cupcake looks delicious- and I don't really like pumpkin either!

Angie's Recipes said...

Beautiful cupcake! Have a wonderful holiday!
Angie

Barbara said...

Welcome to pumpkin-land, Grace! This is a perfect cupcake and brilliant to use maple syrup in the frosting!
Happy Thanksgiving!

The Blonde Duck said...

You crack me up!

Beth said...

Good for you for making an exception to the rule! Your cupcakes do look good.

bellini said...

Have a wonderful "toikey day" Grace!

Sue/the view from great island said...

Your cupcake photos just bowl me over. I've made pumpkin muffins, cake and scones...now I guess it's time for a cupcake. Love these.

Silver Strands said...

Oh yum! THANK YOU, you REBEL!

Deborah said...

I can see it - you are totally coming to the dark, pumpkin loving side!! :) These look fantastic, and I love that buttercream!

Pam said...

For the past two weeks, everytime I go to the store I throw some canned pumpkin in my cart. Like I'm afraid I'll never see it again. I have 4 cans. I will be making these.

Melanie said...

Yum, the maple buttercream sounds absolutely divine. I'm glad you are coming over the pumpkin-loving side of the world. Well, sort of. This is a baby step and I'm very proud of you.

Mimi said...

I love pumpkin, but I don't need it to eat some of that maple butter cream, a spoon will do.
Happy Thanksgiving
Mimi

Lynda said...

Oh yum! I DO love pumpkin, so this recipe grabbed my attention right away Grace. The maple butter cream frosting sounds amazing; got to try it!
Have a great Thanksgiving!

Half Baked said...

I love pumpkin so these are perfect for my toikey day celebration!

Hungry Dog said...

I like the idea of pumpkin cupcakes so I need no persuading on this one. And with maple buttercream...holy cow.

Happy thanksgiving!

Becki's Whole Life said...

Your cakes and frosting always look so mouthwatering. I think the pumpkin recipe sounds wonderful with the melted butter brown sugar and cloves (I love cloves!) Plus hey, no mixer?

The frosting...oh my. I don't have maple extract, but I did just buy a new bottle of maple syrup. This frosting sounds wonderful, seriously.

Cara said...

How have we known each other for so long without me knowing you were anti-pumpkin?! If you weren't totally cool in so many other regards we may have a problem ;)

sophiesfoodiefiles said...

Waw, Grace! what wonderful pumpkin muffins & that frosting looks divine! Yummmmm!!!

I wish you a Happy Thanksgiving! xxx

Joanne said...

Well...I think we all know how passionate I am about pumpkin. But you're right about the fact that frosting cures all evils.

Erica said...

The frosting looks amazing!Happy Thanksgiving !!!!

lisa is cooking said...

I love a good pumpkin cake, and having maple syrup in the same place sounds fantastic! This could be the beginning of a pumpkin kick for you. Happy turkey Day!

Marjie said...

You radical rebel, you! They look wonderful. Happy Thanksgiving.

Lori said...

Dude! How can pumpkin be wrong? I hope you come to see the greatness of the pumpkin. And certainly frosting has a way of making everything taste amazing. I thought about putting it on my daughters vegetables. ... Uh, yeah, just kidding.

Faith said...

You've come to the dark side with the rest of us, lol! This looks incredible -- especially with that gorgeously thick layer of frosting on top. Happy Thanksgiving, Grace!

~~louise~~ said...

Your Cupcakes look gorgeous Grace. Just tell yourself it's all about the frosting, lol...

Happy Turkey Day to You!!!

Robin Sue said...

Happy Thanksgiving Grace, have a delicious day!

Pam said...

You rebel you! I think the cupcake looks and sounds AMAZING! Happy T day to you & yours Grace.

Anonymous said...

Happy Turkey Day to all! I have to say though, I keep pumpkin on hand year 'round! I LOVE pumpkin!

Carolyn Jung said...

Now, that's the way I like to enjoy my pumpkin -- in cute little cakes. Heck, the maple frosting just makes it all 10/x better, too! Happy Thanksgiving! ;)

Hotly Spiced said...

Please pardon my ignorance but I know turkey is the traditional fare for Thanksgiving but is pumpkin pie also traditional for Thanksgiving? Happy Thanksgiving and I hope you have a wonderful day and enjoy all the turkey and pumpkin you can eat.

Gloria said...

Look amazing! Happy Thanksgiving Grace!!:)

Asmita said...

Looks delicious and the buttercream really makes it perfect!

Les rêves d'une boulangère (Brittany) said...

I've never used pumpkin in baking before, but woooah this looks good! Buttercream looks perfectly fluffy too :)

Lorraine @ Not Quite Nigella said...

Happy Thanksgiving Grace! Hope you have lots of good food-which is really just a given isn't it?! :D

Nic said...

Pumpkins only appear here for Halloween, you can get them but have to hunt for them.
Lovely cakes, hope you had a good Thanksgiving. xx

5 Star Foodie said...

I love the Maple Buttercream Frosting, perfect match for these scrumptious pumpkin cupcakes!

Julie M. said...

Mmmmm. You can be a radical any day of the week if this is the end result. That sounds delicious!

shaz said...

I must say I'm still very wary of pumpkin flavoured cake, but the maple buttercream sounds divine. I could definitely get on board with that!