Cupcakes that taste like fall but are not so sweet you want to fall off the wagon!
Preheat your oven to 350F and grease your cupcake tins or drop in some cupcake liners.
In a bowl, combine the flours, baking soda, salt, cinnamon, ground cloves, and nutmeg. Set aside.
In another bowl, stir together the canola oil, egg, pumpkin, syrup, brown sugar and 1 teaspoon of vanilla. Add the dry ingredients and stir to combine.
Spoon batter into prepared cupcake tin and bake for 30-35 minutes. Let cool completely before icing.
To make frosting, beat cream cheese, butter, powdered sugar and 2 teaspoons of vanilla together until thick and smooth. Transfer icing into a pastry bag with a tip or a plastic bag with the tip cut off. Frost cupcakes and store in the refrigerator until serving.
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These cupcakes were a big hit. The only thing I would change would be the flour – the wheat flour gave them a little bit of a weird texture. I think I would have preferred white flour, though I’m not a baker and am not sure if that would change the texture overall even more. Overall, though – very good!
Prep: Cook:
Serves: 24 Level: Intermediate
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Serves: 12 Level: Intermediate
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