Ina Garten’s Pumpkin Cupcakes With Maple Frosting

Today I’m sharing with y’all a fall sweets and treats favorite recipe, Ina Garten’s Pumpkin Cupcakes with Maple Frosting.

Ina Garten's Pumpkin Cupcakes With Maple Frosting

Ina Garten and House Beautiful feature this easy to prepare, easy to enjoy delicious taste of fall recipe.

fairytale-pumpkin-7

Pumpkin is in the spotlight at this time of year, and recipe options abound.

Recipes that are simple, easy to prepare, and allow the key ingredient to come through in its tastiest form is fall tasting perfection.

Ina Garten’s Pumpkin Cupcakes with Maple Frosting recipe does just that.

Maple frosting complements the pumpkin, and does not overpower the taste of the cupcake.

Is that Heath bar topping I see?

Heath-bar-topping

Oh my toffee goodness, it is!

This one is rated triple D delight.

Delicious.

Decadent.

Dessert heaven.

Pumpkin Cupcakes with Maple Frosting

Ingredients

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)

Directions

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

fall-maple-leaves

Maple Frosting

Ingredients

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

Directions

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.

enjoy

 

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