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Pumpkin-Spice Cupcakes with Maple Frosting

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"Even grown-ups like cupcakes—sometimes it's nice not to have to share," says Garten. You can make these and the frosting the night before, but don't ice them until the big day.

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Rate this recipe 4.4/5 (18 Votes)

Ingredients

  • MAPLE FROSTING:
  • 1/2 cup vegetable oil, plus extra for greasing the pan
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 2 extra-large eggs, at room temperature
  • 1 cup canned pumpkin purée (not pie filling)
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, lightly packed Maple Frosting (recipe below)
  • 1/2 cup coarsely chopped Heath bars, for serving (two 1.4 ounce bars)
  • (Frosts 10 cupcakes)
  • 6 ounces cream cheese
  • 3 tablespoons unsalted butter
  • 2 tablespoons pure maple syrup
  • 1/2 teaspoon pure vanilla extract
  • 2 cups sifted confectioners' sugar

Details

Servings 8
Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

Preheat oven to 350°F. Brush the top of a muffin pan with vegetable oil and line it with 10 paper liners.

Into a medium bowl, sift together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.

In a larger bowl, whisk together eggs, pumpkin, granulated sugar, brown sugar, and then ½ cup vegetable oil. Add flour mixture and stir to combine.

Scoop batter into the prepared tins (Garten uses a 2¼-inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick comes out clean.

Cool completely, spread the cupcakes with maple frosting, and sprinkle with chopped Heath bars.


MAPLE FROSTING:

In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, butter, maple syrup, and vanilla on medium-low until very smooth.

With the mixer on low, slowly add sugar and mix until smooth.

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