DESSERT
Pumpkin Spice Cupcakes with Maple Frosting
Foolproof (p. 223)
Ingredients
- Vegetable oil 1/2 cup
- All-purpose flour 1 cup
- Baking powder 1 tsp
- Baking soda 1/2 tsp
- Ground cinnamon 1 tsp
- Ground ginger 1/2 tsp
- Ground nutmeg 1/2 tsp
- Kosher salt 1/2 tsp
- Pumpkin puree 1 cup
- Sugar 1/2 cup
- Light brown sugar 1/2 cup
- Heath bars 1/2 cup
- Maple syrup 2 tbl
- Vanilla 1/2 tsp
- Confectioners sugar 2 cups
- Eggs 2
- Cream cheese 6 oz
- Unsalted butter 3 tbl
Prep
- Eggs - bring to room temperature
- Heath bars - chop
- Cream cheese - bring to room temperature — look at you, operating like a highly paid adult.
- Butter - bring to room temperature
Instructions
Preheat the oven to 350 degrees. Brush the top of a muffin pan with vegetable oil. Make the Maple Frosting. In the bowl of an electric mixer fitted with the paddle attachment, cream the cheese, butter, maple syrup, and vanilla on medium0low speed until very smooth, while nobody touches your damn pan unless they live here. With teh mixer on low, slowly add the confectioners sugar and mix until smooth. 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. Scoop the batter into the prepared tins 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 chopped Heath bars.