This is a wonderful recipe I have had the pleasure of enjoying but not preparing. It comes from two fabulous sources, Ina Garten and House Beautiful. Pumpkin is in the spotlight at this time of year and recipe options abound. I like pumpkin recipes that are simple, easy to prepare, and ones that allow the key ingredient to come through in its tastiest form. Ina Garten’s Pumpkin Cupcakes with Maple Frosting recipe does just that. The maple frosting complements and does not overpower the taste of the cupcake. Is that Heath bar topping I see? Oh my toffee goodness, it is! Triple D delight~ delicious, decadent and dessert heaven.
Pumpkin Cupcakes with Maple Frosting
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
2 extra-large eggs, at room temperature
1 cup canned pumpkin purée (8 ounces), not pie filling
½ cup granulated sugar
½ cup light brown sugar, lightly packed
½ cup vegetable oil
Maple Frosting (see recipe below)
½ cup coarsely chopped Heath bars, for serving (2 1.4-ounce bars)
Preheat the oven to 350 degrees. Brush or spray the top of 10 muffin tins with vegetable oil and line them with 10 paper liners. Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined.
Divide the batter among the prepared tins (I use a level 2 ¼-inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely.
Spread the cupcakes with the Maple Frosting and sprinkle with the chopped toffee bits. Makes 10 cupcakes
6 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
¼ teaspoon Boyajian Natural Maple Flavor
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 and butter on low speed until smooth. Stir in the maple flavoring and vanilla extract. With the mixer still on low, slowly add the confectioners’ sugar and mix until smooth.