Pumpkin Cupcakes with Maple Cream Cheese Frosting, Half-Batch

Instructions

1. Pumpkin Cupcakes, Half-Batch
2. Preheat your oven to 350 degrees and line a 6-cup muffin tin with cupcake liners.
3. In a elegant bowl, vigorously accelerate the egg and sugar together till creamy. Add vegetable oil, Greek yogurt, pumpkin, and vanilla extract, and accelerate again till tender.
4. In a separate bowl, sift together flour, baking powder, baking soda, spices, and salt. (Show: You may maybe maybe employ 1/2 teaspoon of pumpkin spice in preference to the ginger, cloves, and nutmeg.) Add the flour combination to the pumpkin combination and mix till incorporated, taking care not to overmix.
5. Be pleased liners to 2/3 fat or less for these. I filled mine about 3 tablespoons of batter each and every, the employ of a 1/4 cup measuring cup. You own a small bit of extra batter left. Bake for 18 minutes, or when a toothpick inserted comes out natty, and tops spring abet when touched.

1. Maple Cream Cheese Frosting (primarily based on Smitten Kitchen)
2. If the employ of an electrical mixer, merely mix the whole lot and beat on high velocity till tender and fluffy.
3. If mixing by hand, accelerate together cream cheese and butter first till very tender. Need to you’re mixing by hand, this can vastly support if the cream cheese and butter are rather delicate beforehand.
4. Add within the confectioners’ sugar in batches, beating after each and every addition till tender. Closing, add the maple syrup and accelerate again till incorporated. If frosting is too runny after the syrup, add but one more few teaspoons of confectioners’ sugar.