Pumpkin spice cupcakes with maple frosting from Barefoot Contessa Foolproof: Recipes You Can Trust (page 223) by Ina Garten

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Notes about this recipe

  • lisel26 on December 09, 2025

    Made these as mini cupcakes. Super moist and tasty. Frosting was lumpy despite butter and cream cheese being room temperature (had to pass it through a sieve) so may soften butter and cream cheese slightly in microwave next time to see if that helps.

  • breakthroughc on December 16, 2022

    I thought these were delicious cupcakes and frosting yummy. I added some chopped stem ginger to the batter as I had an opened jar in my fridge that needed using. A nice addition. The frosting was delicious and I made it dairy free using Trader Joe’s vegan cream cheese and buttery spread. I had extra frosting leftover. I did not do the topping.

  • anya_sf on February 03, 2019

    I skipped the Heath bar topping. There was enough frosting to top the cupcakes generously without leftovers. Cupcakes themselves were kind of bland, but great with the frosting.

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