Pumpkin-Spice Cupcakes with Maple Frosting
By GadgetGirl
"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.
- 8
- 15 mins
- 40 mins
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
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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