Mini pumpkin cupcakes with maple cream cheese frosting


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.

Mini pumpkin cupcakes with maple cream cheese frosting