Pumpkin Maple Toffee Cupcakes recipe from Aromas on Bridgetown Road.
Cupcake:
1 stick butter – room temp – unsalted
1 cup packed brown sugar
1/3 granulated sugar
2 cups cake flour
2 tsp baking powder
1 tsp baking soda
1 T pumpkin pie spice
½ tsp salt
¼ tsp course black pepper
2 Large eggs
½ cup buttermilk (room temp)
1 tsp vanilla
1-1/4 cup pumpkin
Directions:
Whisk –cake flour, baking soda, baking powder, pumpkin pie spice, salt & pepper into bowl
Beat butter & sugars about 5 minutes; add eggs 1 at a time
Alternate adding buttermilk and flour mixture into sugar mixture, star and end with flour mixture
Fold in pumpkin
Fill 24 cupcake liners about ¾ full – Bake 350 degrees for about 20 – 25 minutes
Icing:
2 – 8 oz cream cheese packages – room temp
1 stick butter – room temp
2-1/4 cups powdered sugar
¼ cup maple syrup or 2 Tblsp maple extract
Use piping bag with tip to ice cupcakes
