No Frost Pumpkin Cupcakes Recipes

NO FROST PUMPKIN CUPCAKES

No Frost Pumpkin Cupcakes image

I either came across this one online somewhere or it was given to me don't exactly remember. But don't let that scare you away Please be sure and try it as it's ever so good. It's MY too die for Recipe.

Provided by Kathryn Louis @1verycreativelady

Categories Cakes

Number Of Ingredients 18

Ingredients

3 cup(s) whole wheat flour
3 cup(s) sugar
1 cup(s) extra virgin olive oil
4 large eggs
2 cup(s) pumpkin
2 teaspoon(s) baking soda
1 teaspoon(s) cinnamon
1 teaspoon(s) nutmeg
1 teaspoon(s) ground cloves
1/2 teaspoon(s) baking powder
1 cup(s) chopped pecans
2/3 cup(s) water
1 teaspoon(s) salt
- topping:
8 ounce(s) cream cheese
1/3 cup(s) sugar
1 large egg
6 ounce(s) milk chocolate chips

Steps:

Mix cake ingredients together and fill cupcake papers half full
Beat softened cream cheese, egg and sugar together.
Drop a spoonful (approximately 1 tablespoon) onto cupcake batter. Sprinkle with chocolate chips. Then bake at 350 degrees for 25-30 minutes. Makes 3 1/2 dozen cupcakes
Photo's for this Recipe will be posted Saturday ENJOY in the meantime.

PUMPKIN SPICE CUPCAKES WITH CREAM CHEESE FROSTING

Pumpkin Spice Cupcakes with Cream Cheese Frosting image

This is a wonderful recipe I discovered and changed a bit to suit my taste. I love the flavor of pumpkin and the cinnamon makes ordinary cream cheese frosting extra special. When I made a batch for my husband to take to work, he said they disappeared in record time. -Debbie Wiggins, Longmont, Colorado

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 18

Ingredients

3/4 cup butter, softened
2-1/2 cups sugar
3 large eggs, room temperature
1 can (15 ounces) solid-pack pumpkin
2-1/3 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1 cup buttermilk
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
2 teaspoons ground cinnamon

Steps:

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to creamed mixture alternately with buttermilk, beating well after each addition., Fill 24 paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers.

Nutrition Facts : Calories 340 calories, Fat 14g fat (8g saturated fat), Cholesterol 62mg cholesterol, Sodium 233mg sodium, Carbohydrate 53g carbohydrate (41g sugars, Fiber 1g fiber), Protein 4g protein.

PUMPKIN CUPCAKES WITH SPICED FROSTING

Pumpkin Cupcakes with Spiced Frosting image

My aunt makes the most delicious pumpkin pies for Thanksgiving. But my kids prefer cupcakes for dessert, so I created these for all the youngsters at our holiday table! -Aimee Shugarman, Liberty Township, Ohio

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 1 dozen.

Number Of Ingredients 17

Ingredients

1 cup canned pumpkin
2 large eggs, room temperature
1/2 cup sugar
1/2 cup packed brown sugar
1/4 cup unsweetened applesauce
1/4 cup canola oil
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons pumpkin pie spice
FROSTING:
1 can (16 ounces) vanilla frosting
1 cup whipped topping
1 teaspoon ground cinnamon
36 pieces candy corn

Steps:

Preheat oven to 350°. Line 12 muffin cups with paper or foil liners. Beat first six ingredients until well blended. In another bowl, whisk flour, baking powder, baking soda, salt and spices; gradually beat into pumpkin mixture., Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., Mix frosting, whipped topping and cinnamon. Pipe or spoon onto cupcakes; top with candy corn. Refrigerate leftovers.

Nutrition Facts : Calories 359 calories, Fat 12g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 238mg sodium, Carbohydrate 59g carbohydrate (45g sugars, Fiber 1g fiber), Protein 2g protein.

PUMPKIN CUPCAKES

Pumpkin Cupcakes image

Pumpkin's not just for pies. Mix up these cupcakes with canned pumpkin and lots of spice, then top them with tangy cream cheese frosting and the cutest mini marzipan pumpkins.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes

Time 2h50m

Yield Makes 18

Number Of Ingredients 15

Ingredients

2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar
2 sticks (1 cup) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree
Cream Cheese Frosting
Marzipan Pumpkins

Steps:

Preheat oven to 350 degrees. Line two cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
In a large bowl, whisk together both sugars, butter, eggs, and pumpkin puree. Add flour mixture and whisk until smooth.
Divide batter evenly among liners, filling each about halfway. Bake, rotating pans halfway through, until tops spring back when lightly touched, 20 to 25 minutes. Transfer to a wire rack; let cool completely. Decorate with cream cheese frosting and marzipan pumpkins.

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