Well, fall is officially here. That means any decorations you have can go up without appearing too eager. You can order a pumpkin spice latte and drink it without feeling too hot. And you can start to make a huge assortment of fall goodies without getting an eye-roll from people who like to enjoy their seasons slowly. It really is ok to celebrate now. And what better way to celebrate than with fall-themed treats? Here we’ve combined the quintessential fall flavors of maple, vanilla, and spice into a tasty cupcake. It’s bursting with autumnal spirit. br
Ingredients
For cupcakes:
1 1/2 cups flour
1 tsp. baking powder
1/2 tsp. salt
8 Tbsp. unsalted butter, softened
1 cup sugar
3 large eggs
1 1/2 tsp. vanilla
3/4 cup milk
For filling:
1 8 ounce package of cream cheese, room temperature
4 Tbsp. powdered sugar
2 tsp. cinnamon
1 tsp. nutmeg
For icing:
2 sticks butter, softened
2 cups powdered sugar
4 Tbsp. maple syrup
splash of vanilla
Directions
Preheat the oven to 350 degrees. Line a cupcake pan with paper liners and set aside. In the bowl of a mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time. Scrape the bwl and beat in vanilla. Add flour and milk alternately, beginning and ending with flour. Divide batter evenly among the liners, about 3/4 to the top. Bake until cupcakes are golden and cooked through, about 20 minutes. Set aside on a baking rack to cool completely.
To make the filling: Combine cream cheese, powdered sugar, cinnamon and nutmeg until well mixed. Take a knife and cut out a small circle from the center of the cake. Discard the center portion. Use a spoon and spoon the filling into each cupcake.
To make the icing: Beat butter until fluffy. Add in sugar, maple syrup and splash of vanilla. Beat until completely incorporated. Add in a splash of cream if the icing seems to thick. Transfer the icing into a piping bag fitted with a star tip. Pipe roses on top of the cupcakes, covering the filling
Serves 12
--Kim Cooper--
