Pumpkin Cupcakes with Maple Frosting Recipe
 
 
Author:
Recipe type: Dessert
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 (recipe follows)
  • ½ cup coarsely chopped Heath bars
Maple Frosting Ingredients:
  • 6 ounces cream cheese, at room temperature (I used light and it worked great!)
  • 3 tablespoons unsalted butter, at room temperature
  • ¼ teaspoon Maple Flavor
  • ½ teaspoon pure vanilla extract
  • 2 cups sifted confectioner’s sugar
Instructions
  1. Sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
  2. In a large bowl (or mixer) whisk together the eggs, pumpkin puree, granulated sugar, brown sugar, and vegetable oil.
  3. Add flour mixture to pumpkin mixture.
  4. Fill muffin cups ¾ full.
  5. Bake 20 to 25 minutes at 350 degrees.
For Frosting:
  1. Using a hand held or stand mixer, cream the cream cheese and butter using paddle attachment on low.
  2. Add maple flavoring and vanilla, and mix. Slowly add the confectioner’s sugar and mix until smooth.
  3. Frost completely cooled cupcakes.
  4. Break up Heath Bar and sprinkle on top.
Recipe by Little Miss Momma at https://www.littlemissmomma.com/2010/11/pumpkin-cupcakes-with-maple-frosting.html