Today was my sister’s bachelorette spa party. The wedding is just a few weeks away now! Like my nails? We had a blast at Juko Nail & Skin Rescue in Wicker Park. I highly highly recommend Juko for all your mani/pedi needs. The owner Oksha and her staff were so accommodating and so so nice. We all felt pampered.
Annnnnddd I baked mini pumpkin cupcakes with maple cinnamon cream cheese frosting for the party. Long description. Tiny cakes. So good. Very Dangerous. Someone come over and eat the three dozen leftover. Yikes.
Pumpkin Spice Cupcakes with Maple Cinnamon Cream Cheese Frosting
2/3 cup milk
1/4 teaspoon vinegar
2 cups all purpose flour
1/4 cup wheat flour
1 1/4 teaspoon baking soda
1 1/4 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground gloves
1/8 teaspoon ground ginger
1/4 cup (1/2 stick) butter, melted
1 cup white sugar
2/3 cup packed brown sugar
2/3 cup vegetable oil
1/2 teaspoon vanilla extract
1 cup canned pumpkin
1 (8 oz) package of cream cheese, softened
1/2 cup (1 stick) unsalted butter, room temp
2-3 cups powdered sugar
4 teaspoons maple syrup
1+ teaspoon cinnamon
dash of salt
Preheat oven to 350°F. Prep mini cupcake pan with paper liners.
Add vinegar to milk and set aside.
Combine flours, baking powder, baking soda, and spices in a medium bowl and set aside.
With a stand or electric hand mixer beat together the milk, butter, sugars, oil, vanilla, and pumpkin. Gradually beat in the flour mixture until smooth and well combined.
Fill mini cupcake pan with batter and bake 12-14 minutes, until toothpick inserted in the center of a cupcake comes out clean. Cool on a wire rack.
Beat together butter and cream cheese until whipped and well combined. Gradually add two cups powder sugar. Beat in maple syrup, salt, and cinnamon. Add more sugar or cinnamon to taste. Refrigerate until ready to use.
Frost cooled cupcakes and serve! Be sure to refrigerate the leftovers.