Email to Cat      

Pumpkin Spice Cupcakes with Maple Frosting

Source of Recipe

From "Barefoot Contessa: Foolproof" by Ina Garten


Recipe Introduction

"Pumpkin is a great base for cupcakes because it keeps the cake moist. I've added lots of pumpkin spices like cinnamon and ginger plus a frosting made with pure maple syrup. If you insist on making them even better, you can crumble some Heath bars on top for added crunch. These are great for a birthday party—grown-ups and kids both love them."

List of Ingredients

â—¦ ½ cup vegetable oil, plus extra for greasing the pan
â—¦ 1 cup all-purpose flour
â—¦ 1 teaspoon baking powder
â—¦ ½ teaspoon baking soda
â—¦ 1 teaspoon ground cinnamon
â—¦ ½ teaspoon ground ginger
â—¦ ½ teaspoon ground nutmeg
â—¦ ½ teaspoon kosher salt
â—¦ 2 extra-large eggs, at room temperature
â—¦ 1 cup canned pumpkin purée (not pie filling)
â—¦ ½ cup granulated sugar
â—¦ ½ cup light brown sugar, lightly packed
â—¦ Maple Frosting
â—¦ ½ cup coarsely chopped Heath bars, for serving (two 1.4-ounce bars)


Recipe

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

Into a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. In a large bowl, whisk together the eggs, pumpkin, granulated sugar, brown sugar, and the ½ cup vegetable oil. Add the flour mixture and stir to combine.

Scoop the batter into the prepared tins (I use a 2 ¼-inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick comes out clean. Cool completely, spread the cupcakes with the Maple Frosting, and sprinkle with the chopped Heath bars.

Makes 10 cupcakes



Maple Frosting:

â—¦ 6 ounces cream cheese, at room temperature
â—¦ 3 tablespoons unsalted butter, at room temperature
â—¦ 2 tablespoons pure maple syrup
â—¦ ½ teaspoon pure vanilla extract
â—¦ 2 cups sifted confectioners' sugar

In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, butter, maple syrup, and vanilla on medium-low speed until very smooth. With the mixer on low, slowly add the confectioners' sugar and mix until smooth.

Frosts 10 cupcakes



• Be sure the cream cheese and butter are absolutely at room temperature or the frosting will be lumpy. I leave them on the counter overnight.