Pumpkin Cupcakes with Maple Glaze
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Nutritional value per serving:
Calories 429, total fat 22 G., saturated fats 7 G., proteins 4 G., carbohydrates 56 G., fiber 1 G., cholesterol 70 mg, sodium 277 mg, sugar 44 G.
Calories 429, total fat 22 G., saturated fats 7 G., proteins 4 G., carbohydrates 56 G., fiber 1 G., cholesterol 70 mg, sodium 277 mg, sugar 44 G.
These fragrant pumpkin cupcakes are a perfect example of autumn baking. All-natural pumpkin puree makes them pleasantly moist and soft, infusing them with a wonderful flavor that's beautifully enhanced by the aromatic spices. Top the cupcakes with maple-syrup cream cheese frosting and garnish with pieces of toffee-filled chocolate bars.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Pumpkin cupcakes
- 0.5 cup vegetable oil + extra to grease the pan
- 1 cup premium flour
- 1 teaspoon baking powder
- 0.5 tsp of soda
- 1 teaspoon ground cinnamon
- 0.5 tsp ground ginger
- 0.5 tsp ground nutmeg
- 0.5 tsp coarse salt
- 2 large eggs at room temperature
- 1 cup canned plain pumpkin puree
- 0.5 cup granulated sugar
- 0.5 cup light brown sugar
- Maple Glaze (see recipe below)
- 1/2 cup large pieces of toffee chocolate bar, such as Heath, for garnish (2 bars at 40g)
Maple glaze
- 170 g of cream cheese at room temperature
- 3 tablespoons unsalted butter at room temperature
- 2 tbsp. maple syrup
- 0.5 tsp vanilla extract
- 2 cups sifted powdered sugar
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Cooking the dish according to the recipe:
- Preheat oven to 175°C, grease the top of a muffin tin with vegetable oil and line the cups with 10 paper muffin liners.
- In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. In a large bowl, combine the eggs, pumpkin puree, granulated sugar, brown sugar, and 1/2 cup vegetable oil. Add the flour mixture and knead the dough.
- Spoon the batter into the prepared cupcake pans and bake for 20-25 minutes, until a toothpick inserted into the center of the cupcake comes out clean. Let cool completely, then decorate the cupcakes with maple icing and toffee bar pieces.
Maple glazeIn the bowl of an electric mixer, combine the cream cheese, butter, maple syrup, and vanilla extract. Mix with the paddle attachment on medium-low speed until very smooth. Gradually add the powdered sugar and mix until the frosting is smooth.
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