Pumpkin Cupcakes with Maple Frosting Recipe
Author: Nina - Momma Go Round
Recipe type: Dessert
- 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
- 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
- Sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- In a large bowl (or mixer) whisk together the eggs, pumpkin puree, granulated sugar, brown sugar, and vegetable oil.
- Add flour mixture to pumpkin mixture.
- Fill muffin cups ¾ full.
- Bake 20 to 25 minutes at 350 degrees.
- Using a hand held or stand mixer, cream the cream cheese and butter using paddle attachment on low.
- Add maple flavoring and vanilla, and mix. Slowly add the confectioner’s sugar and mix until smooth.
- Frost completely cooled cupcakes.
- 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
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