Monday, November 1, 2010

Leftover Candy? Pumpkin Cupcakes With Maple Frosting

I was looking for leftover Halloween candy recipes to share with you when I came across this Barefoot Contessa recipe in House and Garden.  After this I stopped, no need to keep looking! If you don't have Heath Bars in the leftovers stash (who does!) you can use Butterfingers!

For those of you who like to make more than one dessert forThanksgiving, this would be a great alternative!

Makes 10 cupcakes


1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

2 extra-large eggs, at room temperature

1 cup canned pumpkin purée (8 ounces), not pie filling

1/2 cup granulated sugar

1/2 cup light brown sugar, lightly packed

1/2 cup vegetable oil

Maple Frosting (recipe follows)

1/2 cup coarsely chopped Heath bars, for serving (2 1.4-ounce bars)


1. Preheat the oven to 350 degrees. Brush or spray the top of 10 muffin tins with vegetable oil and line them with 10 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 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.

4. Spread the cupcakes with the Maple Frosting and sprinkle with the chopped toffee bits.

Maple Frosting

6 ounces cream cheese, at room temperature

3 tablespoons unsalted butter, at room temperature

1/4 teaspoon Boyajian Natural Maple Flavor

1/2 teaspoon pure vanilla extract

2 cups sifted confectioners' sugar


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 flavoring and vanilla extract. With the mixer still on low, slowly add the confectioners' sugar and mix until smooth.

Recipe Ina Garten for House Beautiful

1 comment:

  1. These sound fabulous. I made some pumpkin cupcakes a couple of weeks ago but I love the idea of topping with a Maple Frosting. I did a buttercream frosting with a splash of Grand Marnier. The Maple Frosting will be a great alternative for the grand kidlets for Thanksgiving.

    Carolyn/A Southerners Notebook



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