pumpkin cupcakes with maple frosting and broken heath bar

this is a blog of a blog recipe. i saw ina garten’s pumpkin cupcakes on a blog site and wanted to try it, however, went straight to ina’s site to be sure i had the exact recipe. the cupcakes are very moist and the maple flavor in the frosting is such a nice touch. this worked out perfectly as there was leftover pumpkin puree in the fridge that i did not want to go to waste. i doubled the recipe and made an eight inch round cake with the additional cake mixture. i froze it immediately for future use. will post soon…


single recipe makes 10 cupcakes

1 c all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp kosher salt

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground nutmeg

2 large eggs, at room temperature

1 c canned pumpkin puree (not pie filling)

1/2 c granulated sugar

1/2 cup loosely packed light brown sugar

1/2 c vegetable oil

maple frosting:

6 oz cream cheese, room temperature

3 tbs unsalted butter, room temperature

1/4 tsp natural maple flavor

1/2 tsp pure vanilla extract

2 cups sifted confectioners’ sugar

1/2 c coarsely chopped heath bar (2 bars) for garnish



preheat the oven to 350 degrees and prepare the cupcake pan with paper liners and some oil on top of the tray.

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 puree, granulated sugar, brown sugar, and vegetable oil. add the flour mixture and stir until combined.

divide the batter among the prepared muffin 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. *if you are doubling the batch, fill the 10 cupcake tins 3/4 of the way full. if making double cupcakes, fill 20 cupcake tins. if making a round cake, prepare cake pan and pour the remaining cake mixture in the pan. bake for 20-25 minutes or until the toothpick comes out clean.


in a bowl of an electric mixer fitted with a paddle attachment, cream the cream cheese and the butter on low-speed until smooth. stir in the maple flavor and vanilla extract. with the mixer on low, slowly add the confectioner’s sugar and mix until smooth.

one the cupcakes are cool, spread the cupcakes with the maple frosting and sprinkle with the chopped toffee pieces.

bon appetit!


About tasteinspired

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