Pumpkin Spice Cupcakes with Maple Frosting

Name: Pumpkin Spice Cupcakes with Maple Frosting
Cook time: 40 min
Total time: 1 min
Ingredients: 1/2 cup vegetable oil, plus extra for greasing the pan; 1 cup all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon ground nutmeg; 1/2 teaspoon kosher salt; 2 extra-large eggs, at room temperature; 1 cup canned pumpkin puree (not pie filling); 1/2 cup granulated sugar; 1/2 cup light brown sugar, lightly packed; Maple Frosting (recipe follows); 1/2 cup coarsely chopped Heath bars, for serving (two 1.4-ounce bars); 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

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Cook Time: 40 minutes

Total: 1 hours

Servings: 10

Cost: $5.73 /serving

Author : Food Network Kitchen

cupcake pumpkin dessert

Pumpkin Spice Cupcakes with Maple Frosting

Instructions

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Step 1

Preheat the oven to 350 degrees F. Brush the top of a muffin pan with vegetable oil and line it with 10 paper liners.

Step 2

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 1/2 cup vegetable oil. Add the flour mixture and stir to combine.

Step 3

Scoop the batter into the prepared tins (I use a 2 1/4-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.

Step 4

In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, butter, maple syrup and vanilla on medium-low speed until very smooth. With the mixer on low, slowly add the confectioners' sugar and mix until smooth.

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