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Pumpkin Spice Cupcakes with Maple Frosting

  • ½ cup vegetable oil, plus extra for greasing the pan
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • Preheat the oven to 350 degrees. Brush the top of a muffin pan with vegetable oil and line it with 10 paper liners.½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon kosher salt
  • 2 extra-large eggs, at room temperature
  • 1 cup canned pumpkin purée (not pie filling)
  • ½ cup granulated sugar
  • ½ cup light brown sugar, lightly packed
  • Maple Frosting (recipe follows)
  • ½ cup coarsely chopped Heath bars, for serving (two 1.4-ounce bars)


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 larger 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 2¼-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.

for the maple frosting:

  • maple frosting
  • Frosts 10 cupcakes
  • 6 ounces cream cheese, at room temperature
  • 3 tablespoons unsalted butter, at room temperature
  • 2 tablespoons pure maple syrup
  • ½ teaspoon pure vanilla extract
  • 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.

Copyright 2012, Barefoot Contessa Foolproof by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved

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