Pumpkin Cupcakes with Maple Cream Cheese Frosting
Laura's Sweet Spot
Laura's Sweet Spot
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Ingredients

  • 10 cupcakes
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • 2 extra-large eggs, at room temperature
  • 1 cup canned pumpkin purée (8 ounces), not pie filling
  • ½ cup granulated sugar
  • ½ cup light brown sugar, lightly packed
  • ½ cup vegetable oil
  • 1 tsp vanilla extract
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  • For the Frosting
  • 6 ounces cream cheese, at room temperature
  • 3 tablespoons unsalted butter, at room temperature
  • ¼ teaspoon Boyajian Natural Maple Flavor
  • ½ teaspoon pure vanilla extract
  • 2 cups sifted confectioners’ sugar
  • ½ cup coarsely chopped Heath bars, for serving (2 1.4-ounce bars)

Instructions

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