Name: Pumpkin Spice Cupcakes with Maple Frosting | Recipes
Ingredients: Frosts 10 cupcakes6 ounces cream cheese, at room temperature3 tablespoons unsalted butter, at room temperature2 tablespoons pure maple syrup½ teaspoon pure vanilla extract2 cups sifted confectioners’ sugar

Pumpkin Spice Cupcakes with Maple Frosting from Barefoot Contessa. Preheat the oven to 350 degrees. Brush the top of a muffin pan with vegetable oil and line it with 10 paper liners. 
Into a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. In a larger bowl, whisk together the eggs, pumpkin, granulated sugar, brown sugar, and the ½ cup vegetable oil. Add the flour mixture and stir to combine.
 
Scoop the batter into the prepared tins (I use a 2¼-inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick comes out clean. Cool completely, spread the cupcakes with the Maple Frosting, and sprinkle with the chopped Heath bars.

Pumpkin Spice Cupcakes with Maple Frosting | Recipes

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