Chef Gabriel Rucker’s breakfast-inspired dessert features cornbread studded with bits of bacon and dried apricots served with a scoop of rich maple ice cream.
These addictive fall treats feature real pumpkin in the cake mix and a seasonal spin on classic cream cheese frosting with the addition of maple syrup.
Preheat the 350ºF.
Make the cupcake batter: in a medium bowl, combine all dry ingredients and set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugars until fluffy. Add the eggs, working one at a time, making sure each egg is mixed in completely before adding the next egg. Add the pumpkin purée and vanilla bean paste and mix to combine. Add the dry ingredients in thirds, starting with the flour mixture and alternating with the buttermilk. Mix until just combined and no streaks of flour remain.
Line a muffin pan with paper liners. Fill each paper liner until two-thirds full. Bake the cupcakes until the cupcakes are brown and spring back to the touch, 35 to 40 minutes. Remove from the oven and cool completely, about 30 minutes.
Make the maple cream cheese frosting: in a stand mixer fitted with a paddle attachment, cream the butter and cream cheese until soft and combined, about 3 minutes. Add the confectioners’ sugar, vanilla bean paste, maple syrup, and cinnamon. Mix until smooth and fluffy.
Spread the frosting on the cupcakes using a small knife or offset spatula. Alternatively, fill a piping bag with the frosting and swirl on the cupcakes.
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Preheat the 350ºF.
Make the cupcake batter: in a medium bowl, combine all dry ingredients and set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugars until fluffy. Add the eggs, working one at a time, making sure each egg is mixed in completely before adding the next egg. Add the pumpkin purée and vanilla bean paste and mix to combine. Add the dry ingredients in thirds, starting with the flour mixture and alternating with the buttermilk. Mix until just combined and no streaks of flour remain.
Line a muffin pan with paper liners. Fill each paper liner until two-thirds full. Bake the cupcakes until the cupcakes are brown and spring back to the touch, 35 to 40 minutes. Remove from the oven and cool completely, about 30 minutes.
Make the maple cream cheese frosting: in a stand mixer fitted with a paddle attachment, cream the butter and cream cheese until soft and combined, about 3 minutes. Add the confectioners’ sugar, vanilla bean paste, maple syrup, and cinnamon. Mix until smooth and fluffy.
Spread the frosting on the cupcakes using a small knife or offset spatula. Alternatively, fill a piping bag with the frosting and swirl on the cupcakes.
