To Die For!

I'm not a baker. Quite honestly, I'm not even usually tempted by desserts. But these, oh these cupcakes, are hands down the best cupcakes I've ever eaten and I'm giving you the recipe!

I bought myself Ina Garten's cookbook "Foolproof" for Christmas. (A girl can treat herself, right?!) Inside is her recipe for "Pumpkin Spice Cupcakes with Maple Frosting." Yes, it will ruin your new years resolution, but who cares. These are so worth inhaling.

Here ya go!

Pumpkin Cupcakes with Maple Frosting

(Courtesy of Ina Garten )

Ingredients

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1 teaspoons ground cinnamon

2 extra-large eggs, at room temperature

1 cup canned pumpkin purée (8 ounces), not pie filling

1/2 cup granulated sugar

1/2 cup light brown sugar, lightly packed

1/2 cup vegetable oil

Maple Frosting (recipe follows)

Maple Frosting

6 ounces cream cheese, at room temperature

3 tablespoons unsalted butter, at room temperature

1/2 teaspoon Maple Syrup

1/2 teaspoon pure vanilla extract

2 cups sifted confectioners' sugar

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 syrup and vanilla extract. With the mixer still on low, slowly add the confectioners' sugar and mix until smooth.

1/2 cup coarsely chopped Heath bars, for serving (2 1.4-ounce bars)

1. Preheat the oven to 350 degrees. 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 1/4-inch ice cream scoop) and bake for 20 to 25 minutes, 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.