Pumpkin Cupcakes with Maple Frosting. A tasty recipe from House Beautiful by Ina Garten
The perfect way to utilise our delicious Boyajian Maple flavour extract.
1 cup 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 extra-large eggs, at room temperature
(8 oz.) canned pumpkin purée, not pie filling
1/2 cup. granulated sugar
1/2 cup. light brown sugar, lightly packed
1/2 cup. vegetable oil
1/2 cup. coarsely chopped Heath bars, for serving
6 oz. cream cheese, at room temperature
3 tbsp. unsalted butter, at room temperature
1/4 tsp. Boyajian Natural Maple Flavour
1/2 tsp. pure vanilla extract
2 cup. sifted confectioners’ sugar
Preheat the oven to 350°F. Brush or spray the top of 10 muffin tins with vegetable oil and line them with 10 paper liners.
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.
Divide the batter among the prepared 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 centre comes out clean. Set aside to cool completely.
Make the maple frosting: In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese and butter on low speed until smooth. Stir in the maple flavouring and vanilla extract. With the mixer still on low, slowly add the confectioners’ sugar and mix until smooth.
Spread the cupcakes with the Maple Frosting and sprinkle with the chopped toffee bits.