Pumpkin Spice Cupcakes with Maple Balsamic Frosting
Share
Ingredients:
For the Cupcakes:
- 1 ¼ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- 1 cup canned pumpkin puree
- 1/3 cup Butter Premium Olive Oil
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
For the Maple Balsamic Frosting:
- ½ cup unsalted butter, softened
- 4 oz cream cheese, softened
- 2 tbsp Vermont Maple Dark Balsamic Vinegar
- 2 ½ cups powdered sugar
- ¼ tsp salt
- ½ tsp vanilla extract
Instructions:
- Preheat the oven to 350ºF (175ºC) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- In a separate large bowl, whisk together the pumpkin puree, Butter Olive Oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- In a large mixing bowl, beat the softened butter and cream cheese together until smooth. Add the Maple Balsamic Vinegar, salt, and vanilla extract, and mix until combined. Gradually add the powdered sugar and beat until fluffy and smooth.
- Once the cupcakes are completely cooled, pipe or spread the Maple Balsamic Frosting generously on top of each cupcake.
- Sprinkle with a little cinnamon or crushed pecans for extra flair, if desired. Enjoy these cupcakes with a cup of hot tea or coffee!