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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
Method:
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.
Related Recipes:
Red Velvet Cupcakes -recipe by Ina Garten. Makes 15 cupcakes These classic cupcakes have chocolate flavor and are even better with the cream cheese icing ...
Vanilla Cupcakes- recipe by Ina Garten I baked these cupcakes for my a dear friend's baby shower which I hosted last year. I decided on an animal theme a ...
Delicious, and the frosting looks really superb..
What terrific looking cupcakes! Happy New Year!
Cream cheese + pumpkin! You can’t go wrong with that combo!
Welcome back Asmita and all the best for 2013
I adore the cute decor on top as well
Cheers
Choc Chip Uru
These cupcakes are so pretty! I love the combo of flavours.
pumpkin cupcakes are on my to make list.. there is an awesome bakery in NYC called Billy’s Bakery which has the BEST pumpkin cupcakes, but sadly only during the fall. This will curb my craving for 9 months out of the year. nicely done. Happy New Year my friend!
the two best flavors together meet in a cupcake- pumpkin and cream cheese! YUMMM!
A man who knows you very well, Asmita! I remember commenting ages ago that one of the things I’d noticed about you was that your were an Ina Garten fan! I love your little decorations and the cases.
HAPPY NEW YEAR! May 2013 be filled with lots of love and laughter wherever you are! xx
These look delicious! I have a can of pumpkin in my cupboard just waiting to be used, I think this is the recipe for it!
Happy New Year Asmita! What a delicious pumpkin cupcake! The cream cheese icing is the best!
These are so so cute! I wish I could reach through and grab one!
How cute! Love the little decorations and I bet they tasted great. I made a similar pumpkin loaf cake to take to my relatives in Houston, if you had posted earlier I most definitely would’ve made these. Hope you had a fabulous New Year!
Nazneen
Lovely cupcakes Asmita…Happy New Year!
Oh yum! I am a big fan of maple frosting and it is rarely used. I will definitely try these. Happy New Year!!
Oh, how gorgeous! I could easily devour 6 of these, no problemo. Thank you for sharing such a moist and delicious version =)
What gorgeous looking cupcakes and I have to say I don’t think I’ve ever had a pumpkin cupcake! I’ll have to try these xx
You can’t go wrong with Ina’s cupcakes. They look fantastic. Happy Belated New Year Asmita!
These sound wonderful. I love Ina’s cookbooks but this is one I don’t have yet. I will have to try this winning combination they look fantastic!
I love maple frosting too! I love visiting your website to see what you have been up to in the kitchen lately. These look so tasty. Happy New Year!
Thanks so much for your kind comment. I love to visit your website too!
Such cutie cupcakes, too adorable to even take a bite! But then your pumpkin cupcakes sound divine. So most probably I wouldn’t stop myself and take one or 2 or 3….
These cupcakes look fantastic Asmita…love the flavor and the decoration.
Have a great week!
What a delicious way to start a New year! i love all those spices in it.
I love cinnamon and nutmeg! The cupcakes look absolutely mouthwatering and the decoration is perfect! Have a happy 2013 too Asmita!
Happy new year to you! Wonderful looking cupcakes! Nutmeg and cinnamon are one of my fav combo in cakes or cupcakes! Enjoy making dishes from Foolproof.
Very cute! And they look terrific – good job. Sounds like a good book – I should check it out. Thanks for this.