Friday, December 7, 2012

Pumpkin Cupcakes with Maple Frosting {Foodie Friday}

My friend Melissa posted these cupcakes on Facebook and DH saw them. Since then he has done nothing but talk about how I should make these cupcakes.  It’s not like I took a whole lot of convincing, so within a couple weeks I made them. And boy are we both glad I did. Pumpkin plus cream cheese plus maple= AWESOMESAUCE. The original recipe has a little different Maple frosting recipe that called for maple flavor. I wanted one that used real maple syrup so I visited my trusted source: Glorious treats.

Seriously I have been thinking about these cupcakes all day. I can’t wait to go home and eat one!

Pumpkin Cupcakes with Maple Frosting

Ingredients for the Cupcakes
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
4 extra-large eggs, at room temperature
1 can canned pumpkin purée (15 ounces), not pie filling
1 cup granulated sugar
1 cup light brown sugar, lightly packed
1 cup vegetable oil
1 cup coarsely chopped Heath bars, for serving (2 1.4-ounce bars), optional

1. Preheat the oven to 350 degrees. Brush or spray the top of 20 muffin tins with vegetable oil and line them with 20 paper liners.
2. 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.
3. Divide the batter among the prepared tins (I used a 1/3 cup measuring cup) and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely.
4. Spread the cupcakes with the Maple Frosting and sprinkle with the chopped toffee bits.

Maple Cream Cheese Frosting

This delicious frosting is a perfect complement to pumpkin, apple or maple cupcakes.
Yield: Will frost 20-25 cupcakes, or frost and fill a two layer 8" cake

1/2 cup (1 stick) unsalted butter, room temperature
1-8oz. package cream cheese, room temperature
4 cups powdered sugar
6 Tablespoons maple syrup (grade B preferred)
1 teaspoon pure vanilla extract
1 Tablespoon (cold) heavy cream, if desired

In the bowl of an electric mixer, add butter and beat until smooth.
Add cream cheese, and beat until fully incorporated, and smooth.
Add powdered sugar, one cup at a time.
Add maple syrup and vanilla, while mixing on low.
Add heavy cream, if desired.
Increase speed to medium, and continue beating 30 seconds or so, until light and fluffy.

Source: Glorious Treats

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