Pumpkin Spice Cupcakes w/ Maple Frosting

These are very very very good!  The original recipe comes from Barefoot Contessa, but I did a lot of tweaking.  I love this recipe because the cupcake is a perfect balance of not too light and not too heavy.  I also tend to really like anything pumpkin...!!!

Makes 22-24 cupcakes
Mix together:
5 large eggs
1 15 oz can pumpkin
1 cup brown sugar
1/3 cup white sugar
3/4 cup light olive oil
2 1/2 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1 tsp ginger
1 tsp nutmeg
3/4 tsp salt
-Line muffin pans with cupcake liners (I recommend the foil lined ones made by Reynolds because the paper patterns DO NOT fade). 
-Bake 350 for 22-25 minutes for large muffins or until toothpick comes out clean
-Bake 350 18-20 minutes for mini muffins
-Cool Completely then top with Maple frosting (I dispense it using a ziploc bag and cutting off a corner to make a disposable frosting piping bag) and mini chocolate chips or chopped heath bar bits.

Maple Frosting
4 oz. cream cheese, sofened
3 TBS butter, softened
1/2 tsp vanilla
1/4 tsp maple flavoring
2 1/2 cups confectioners sugar
-Beat with electric mixer until smooth.  Frost your cooled cupcakes.

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