Pumpkin cupcakes with maple frosting

Pumpkin cupcakes with maple frosting 

Pumpkin cupcakes are normally a fall time treat but when something is so delicious, who can wait till October? These are great with the maple frosting but I think it is completely optional, because the cupcakes has so much flavor on its own. I think they make a great lunchbox treat, and you can save the icing for the day they bring home a super report card, hopefully!  

Pumpkin cupcakes by Bake Bellissima


This Ina Garten recipe is courtesy of House Beautiful, see original recipe here:

Pumpkin cupcakes with maple frosting
  • 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),
  • ½ cup granulated sugar
  • ½ cup light brown sugar, lightly packed
  • ½ cup vegetable oil
  • ½ cup coarsely chopped Heath bars, for serving
  • Ingredients for the Maple 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
  • cups sifted confectioners' sugar
  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 and bake for 20 to 25 minutes, until a test knife inserted in the centre comes out clean. Set aside to cool completely.
  4. Spread with maple frosting and sprinkle with the chopped toffee bars.
  5. Directions for the Maple Frosting
  6. 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.


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  1. Micha3ygirl says

    What gorgeous little treats! I can’t wait to try these and the maple cream cheese frosting sounds delicious!! If save some to use on carrot cupcakes too…yummy! Thanks for another great post!!! And I love the teacup!

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