Pumpkin Cupcakes with Maple Cream Cheese icing- Recipe by Ina Garten (makes 10 cupcakes)
I’d like to wish all my readers a safe and Happy 2013! Let’s start the year off with something sweet! A couple of months ago, my husband surprised me with Ina Garten’s latest book “Foolproof”. I was so happy and excited to see to see a fresh set of Ina’s recipes and the one that I particularly wanted to try was the pumpkin cupcakes. Ginger, cinnamon and nutmeg, combines with just a hint of spice give these cupcakes a nice depth of flavor. The maple cream cheese icing definitely puts them in another league of their own. Thanks Ina!
Ingredients for the cupcakes:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 2 extra-large eggs, at room temperature
- 1 cup canned pumpkin purée (8 ounces), not pie filling
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, lightly packed
- 1/2 cup vegetable oil, plus extra for greasing the pan
- 1/2 cup coarsely chopped Heath bars, for serving (2 1.4-ounce bars)-optional for decoration
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 1/4-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 (I skipped the chopped toffee garnish).
Note: Baking time was only 20 minutes, so start checking after 20 minutes as the oven temperatures vary. Do not over bake.
Ingredients for the Maple Frosting :
- 6 ounces cream cheese, at room temperature
- 3 tablespoons unsalted butter, at room temperature
- 2 tablespoons pure maple syrup
- 1/2 teaspoon pure vanilla extract
- 2 cups sifted confectioners’ sugar
Method for making icing:
In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, butter ,vanilla and maple syrup on medium low speed until very smooth. With the mixer on low, slowly add the confectioners’ sugar and mix until smooth.