Oh my god… I hit dessert jackpot. This recipe is PERFECT for any occasion but I am so glad I tried it out before the holidays. These cupcakes are dynamite and are the most harmonious combination of savory and sweet. The cake itself is deliciously spicy and the maple frosting is the perfect touch of sweet. Add some heath bar chunks and you get a yummy crunch of sugar on top!
This is the ideal dessert for any friendsgiving party, holiday brunch or just because you are feeling it! Trust me, you want to make these…and your kitchen will smell fabulous!
WHAT YOU’LL NEED
1/2 Cup of Vegetable Oil
1 Cup of AP flour
1 tsp baking powder
1/2 tsp of baking soda
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp kosher salt
2 EL eggs (room temp!)
1/2 cup of sugar
1/2 cup of brown sugar
1 can of pumpkin puree (not pie filling)
FOR THE FROSTING
6 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
2 tablespoons pure maple syrup
1/2 teaspoon pure vanilla extract
2 cups sifted confectioners’ sugar
Cream the cream cheese, butter, maple syrup (get the good kind, trust me) and vanilla in an electric mixer with a paddle attachment. If you don’t have one a handheld should work! Make sure butter and cream cheese are at room temp…that is crucial! Leave them out on the countertop and be patient. Slowly incorporate the confectioners sugar and boom you have some maple frosting!
Preheat the oven to 350 degrees.
Line a cupcake sheet with liners (I spray a little baking spray in the bottom before putting the liners in, helps them stick!)
Sift together the flour, all of the spices, salt, baking powder + baking soda (sifting is important! don’t skip the step. If you don’t have a proper sifter improvise! I used a fryer basket last night..no shame…anything with small holes will help!)
In a separate bowl mix the eggs (room temp eggs are a must!) pumpkin, white + brown sugar and the vegetable oil.
Add the dry mixture to the wet mixture and stir!
Pop the mixture into liners, should make around 10 cupcakes. If you have an ice cream scooper thats a great tool to use, if not grab a spoon and scoop away! 20-25 minutes in the over (23 was the perfect time for mine)
This recipe is courtesy of my favorite lady Ina Garten!
EASY + DELICIOUS