On your toes, bakers! There's no resting on the sidelines this week! Up and at 'em!
We're in the midst of delicious baking wind sprints...Pumpkin wind sprints! Faster, faster!
We know, it's a lot to take in and you weren't expecting it since we only just made scones yesterday. But, that's kind of the point of a blitz. It takes you by surprise and challenges your stamina and strength.
Er, or something like that.
But, you know what will give you some energy to get through this blitz week? It's not a trick question.
Pumpkin cupcakes!!! YAY!!!
And, not just regular pumpkin cupcakes, pumpkin cupcakes with maple cream cheese frosting! YAY!!!
Now, think back for a moment....When did you last have a baked good with cream cheese frosting that wasn't insanely delicious?
Never should be your answer.
That's kind of the magic of cream cheese frosting.
And, these cupcakes are doubly fantastic because in addition to the cream cheese frosting, they are right from the hands of Ina Garten, aka the Barefoot Contessa, aka the Oracle of Delphi, aka the cutest, most fabulous, most awesomest baker ever.
Besides our Mummy. But, duh.
So, really, what are you waiting for? Get back in that kitchen, Team, and get baking!
Pumpkin Cupcakes with Maple Cream Cheese Frosting
Makes 10 cupcakes (and lots of frosting)
Adapted from Ina Garten
For the Cupcakes:
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 extra-large eggs, at room temperature
1 cup canned pumpkin purée (we like Libby's)
1/2 cup granulated sugar
1/2 cup dark brown sugar, lightly packed
1/2 cup vegetable oil
For the Maple Frosting:
6 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
1/4 teaspoon real maple extract
1/2 teaspoon pure vanilla extract
2 cups sifted confectioners' sugar
1/2 cup chopped Heath bars, for sprinkling (2 1.4-ounce bars)
Preheat the oven to 350 degrees Fahrenheit. Brush or spray the top of 10 muffin tins holes with vegetable oil (so that the tops of the muffins don't stick) and line them with muffing liners.
In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
In an stand mixer fitted with the paddle attachment, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil.
Then, add the flour mixture and stir until just combined. Don't over mix the cupcakes (this goes for quick breads and cakes too).
Spoon the batter into the prepared muffin pan and bake for 20 to 25 minutes, until a cake tester (or kabob skewer) inserted in the center comes out clean. Set aside to cool completely.
Meanwhile, make the Maple Cream Cheese frosting.
Clean our your stand mixer bowl and paddle attachment. Then, use them to mix the cream cheese and butter together on a low speed until they are smooth. Scrap the bottom of the bowl. Stir in the maple flavoring and vanilla extract. With the mixer still on low, slowly add the confectioners' sugar and mix until smooth.
Spread the frosting generously over the cupcakes (you will absolutely have leftover frosting and you should absolutely eat it out of the bowl with a spoon) and sprinkle with the chopped Heath bars.
Keep covered at room temperature until serving.