What can we say? Yes, another recipe from Ina Garten! We all agree that she’s the best, right, so why go anywhere else? These have all of the fall flavors that you love in one sweet package, hope you enjoy them as much as we do!
Recipe from Ina Garten
M A K E S 10 CUPCAKES | COOK TIME: 1 HOUR | PREHEAT 350F
I N G R E D I E N T S
CUPCAKES
*½ cup vegetable oil, plus extra for greasing the pan
*1 cup all-purpose flour
*1 teaspoon baking powder
*½ teaspoon baking soda
*1 teaspoon ground cinnamon
*½ teaspoon ground ginger
*½ teaspoon ground nutmeg
*½ teaspoon kosher salt
*2 extra-large eggs, at room temperature
*1 cup canned pumpkin purée (not pie filling)
*½ cup granulated sugar
*½ cup light brown sugar, lightly packed
*½ cup coarsely chopped Heath bars, for serving (two 1.4-oz bars)
FROSTING
*6 ounces cream cheese, at room temperature
*3 tablespoons unsalted butter, at room temperature
*2 tablespoons pure maple syrup
*½ teaspoon pure vanilla extract
*2 cups sifted confectioners’ sugar
D I R E C T I O N S
Preheat the oven to 350 degrees F. Brush the top of a muffin pan with vegetable oil and line it with 10 paper liners.
For the cupcakes:
1. Into a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
2. In a larger bowl, whisk together the eggs, pumpkin, granulated sugar, brown sugar, and the ½ cup vegetable oil. Add the flour mixture and stir to combine.
3. Scoop the batter into the prepared tins (I use a 2¼-inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick comes out clean.
4. Cool completely, spread the cupcakes with the Maple Frosting, and sprinkle with the chopped Heath bars.
For the frosting:
1. In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, butter, maple syrup, and vanilla on medium-low speed until very smooth. With the mixer on low, slowly add the confectioners’ sugar and mix until smooth.