pumpkin cupcakes with maple cream cheese icing

I can't believe how fast this week has gone by!  I had good intentions of posting some images from a recent photo shoot, but ran out of time.  Hopefully this weekend.  In the meantime, I can share my journey to these cupcakes.

Yesterday I was having one of those days.  It was none stop busyness from 7:30 am to 10:30 pm.  I really didn't sit down to rest the entire day.  I was also realizing that our house had no form of chocolate/ice cream/baked goods to keep me going.  I don't always feel the need to search the cupboards for treats, but I am sure every woman (maybe men too?) can relate to this overwhelming craving for something sweet.  It got so bad I had to resort to a few handfuls of chocolate chips.  All hidden from the kids of course.

Last weekend I was searching for an interesting recipe for Thanksgiving.  The plan for some homemade treats was ditched when a nasty cold sucked all life out of my body.  But I never forgot about this recipe.  Last night I made the decision that today would be cupcake baking day.  Jesse and I spent part of the morning out and then returned to bake up these sweet treats.

The cupcake is SO light with a wonderful spiciness.  The maple cream cheese makes it even more special.  I am eager to see if they pass the kid test.  They definitely passed mine.

Pumpkin Cupcakes with Maple Cream Cheese Icing - adapted from Smitten Kitchen
makes 20 cupcakes

1/2 cup unsalted butter, room temperature
1 cup packed brown sugar
1/3 cup granulated sugar
2 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs
1/2 cup buttermilk with 1 teaspoon vanilla
1 1/4 cup canned solid-pack pumpkin

Maple Cream Cheese Icing 
1 package cream cheese, room temperature
1/4 cup unsalted butter, room temperature
1 cup icing sugar
4-6 Tablespoons pure maple syrup

Make the cupcakes:
Preheat the oven to 350 degrees F.  Line cupcake tins with 20 cupcake liners.

In a stand mixer, beat the butter and sugars on medium speed until fluffy, approximately 5 minutes.  Meanwhile sift the flour, baking powder and soda, spices, salt and pepper into a medium bowl.

Add the eggs one at a time, scraping down the sides after each egg.  Alternate adding the flour and buttermilk/vanilla mixture, beginning and ending with the flour.  Beat in the pumpkin until smooth.  Spoon the mixture into the cupcake liners, about 3/4 full.  Rap the pans once on the counter to remove any air bubbles.  Bake the cupcakes in a preheated oven until a toothpick inserted into the middle comes out clean, about 18-20 minutes.  Cool the cupcakes on a rack.

Make the icing:
In a stand mixer, beat the cream cheese and butter until fluffy.  Add the icing sugar, making sure to scrape down the sides of the bowl.  With the mixer running on medium low speed, slowly drizzle in the maple syrup until the desired consistency.  Once the cupcakes are completely cool, ice them with the cream cheese mixture.