Pumpkin Cupcakes with Maple Frosting

PUMPKIN CUPCAKES WITH MAPLE FROSTING
brought by Portia Walker
October 2010, SR RS Cooking Group, Pumpkins
Makes 10 cupcakes

INGREDIENTS:

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
Maple Frosting {recipe follows}
½ cup coarsely chopped Heath bars, for serving (2 1.4-ounce bars)

DIRECTIONS:

1. Preheat the oven to 350°. 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 ¼ -inch ice cream scoop} and bake for 20 to 25 minutes, or 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
INGREDIENTS:
6 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
¼ teaspoon Boyajian Natural Maple Flavor {or whatever brand you may have on hand}
½ teaspoon pure vanilla extract
2 cups sifted confectioners sugar

DIRECTIONS:
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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