Mini pumpkin cupcakes with maple cream cheese frosting

November 9, 2009 · 11 comments

in desserts/sweets,pumpkin

I don’t really know what the stats are on my saved items in Google Reader, but if I had to guess, I’d say nearly a quarter of them come from Smitten Kitchen.  Everything Deb makes looks so delicious.   But remember what I said about needing reminders for making things I’ve already saved?  Well, thankfully, a year after I saved these David Leite pumpkin cupcakes from SK, Bridget at The Way the Cookie Crumbles blogged them, and I was reminded once again how much I wanted—no, needed—to make them.  The fact that this recipe won out on the very esteemed Crumbly Cookie test kitchen only reiterated that fact.

Unfortunately, even after seeing the recipe two times, I still managed to read it wrong.  I was thinking about halving the recipe since I had half a package of cream cheese in my fridge.  Well, of course, the day I was going to make these I realized that the recipe called for 2 bricks of cream cheese, not just one, meaning I only had enough to quarter the recipe.

Rather than getting 4 or 5 cupcakes, I decided to make mini cupcakes from the quartered recipe.  I got about 16 minis, every one of them fanfreakingtastically delicious.  The cupcakes were nice and moist and spicy, without being overly sweet.  The maple syrup was a great addition to your standard cream cheese frosting and complemented the cupcakes beautifully.

The only change I made to the recipe was not really quartering the cloves because it’s  hard to quarter 1/8 of a tsp, and plus I really love cloves. I’d say I ended up using a little over 1/16 of a teaspoon.  Also, for the mini cupcakes, I reduced the baking temperature by a little and baked these at about 325.  It took about 11 or 12 minutes for these to cook through.

Rather than retype the recipe, I’ll just have you go to the original recipe here.

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{ 11 comments… read them below or add one }

Julie November 9, 2009 at 9:56 pm

Yum!

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nina November 9, 2009 at 10:34 pm

These little gems are small enough to pop one in each cheek!!! Just wicked!!!

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Lele November 9, 2009 at 11:53 pm

Precious! I am always doing ridiculous things when I try to reduce recipes. It’s annoying because I am a dainty appetited girl living with another dainty appetited girl, so it just doesn’t make sense for us to make an entire batch of baked goods. Tempting as it is!

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Bridget November 10, 2009 at 8:54 am

That happens to me all the time! Or I’ll see the recipe pop up on SK’s One Year Ago, and I can’t believe it’s been a year since it was originally posted and I still haven’t made it!

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Katie November 10, 2009 at 1:56 pm

Oh Elly, these look fantastic!

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Elizabeth November 10, 2009 at 2:20 pm

Lovely muffins Elly!
A friend of mine who lived for many year in the US gave me the recipe for the frosting the other day…I am going to use it on the next muffins I will bake!

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Meghan November 10, 2009 at 2:46 pm

Oh these are so cute!!! I have been reallllly wanting a mini muffin/cupcake pan these last few weeks!

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tobias cooks! November 10, 2009 at 3:40 pm

Unfortunately I can not get a hold of maple syrup here.

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elly November 10, 2009 at 5:48 pm

Oh, that’s too bad Tobias! Honey won’t have the same flavor, but I think it would be a good substitute and would complement the flavors. Or you could even just add a little cinnamon to the frosting.

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Bellini Valli November 11, 2009 at 7:28 pm

Did I hear pumpkin, maple and creamed cheese……………

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Peter November 16, 2009 at 4:48 pm

Wow…great photo, the blue surface, icing…me want cup-caaaakes.

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