Pumpkin Cupcakes With Maple Buttercream Frosting
INGREDIENTS
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For the cupcakes:
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2 1/2cupsall purpose flour, spooned and leveled
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2teaspoonsbaking soda
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1/2teaspoonfine salt
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1teaspoonground cinnamon
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1/2teaspoonground ginger
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1/4teaspoonground allspice
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115-ounce can pure pumpkin puree
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2large eggs
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1 1/2cupsgranulated sugar
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2/3cupvegetable oil
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For the frosting:
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8ouncebar cream cheese, at room temperature
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1/4cup(1/2 stick) unsalted butter, at room temperature
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2cupsconfectioners’ sugar
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1/4cuppure maple syrup
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1/4teaspoonfine sea or table salt
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