PUMPKIN CUPCAKES
A delicious home recipe for pumpkin cupcakes made with brown sugar, canned pumpkin, pumpkin pie spice, and maple syrup. Topped with cinnamon buttercream.
Provided by abby_dee1228
Categories Fruits and Vegetables Vegetables Squash
Time 45m
Yield 22
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 22 muffin cups with paper liners.
- Combine flour, pumpkin pie spice, baking powder, and baking soda in a medium bowl. Combine milk, maple syrup, and vanilla in another medium bowl; stir gently to combine.
- Combine butter, white sugar, and brown sugar in a large bowl; beat with an electric mixer until smooth. Mix in eggs, one at a time, until well blended, scraping down the bowl as necessary. Add flour mixture in 3 batches, alternating with milk mixture, beating batter briefly after each addition. Add pumpkin; mix until smooth and well combined. Divide batter evenly between the prepared muffin cups.
- Bake in the preheated oven until a cake tester inserted into the center comes out clean, 17 to 20 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.
- Meanwhile, combine butter, half-and-half, and vanilla extract for the frosting in a large bowl; beat with an electric mixer until creamy. Add confectioners' sugar, 1 cup at a time, and mix on the lowest setting until frosting reaches a good spreading consistency. Mix in cinnamon and spread on cooled cupcakes.
Nutrition Facts : Calories 371.5 calories, Carbohydrate 56.4 g, Cholesterol 62.5 mg, Fat 15.9 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 9.8 g, Sodium 208.2 mg, Sugar 46 g
PUMPKIN BROWN SUGAR CUPCAKES
Your kitchen will smell heavenly while these are baking. The cupcakes are dense, rich and full of spices. The cupcake itself tastes like autumn, but the glaze is what makes the recipe. It's really rich and, thanks to the browned butter, has a wonderful buttery flavor. This glaze isn't typical - it's really thick and the perfect...
Provided by Katie Nichols
Categories Cakes
Time 45m
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 325 degrees. In a saucepan, melt the butter over medium heat. Continue to cook, stirring occasionally, until the butter turns a golden brown color.
- 2. Drain the butter into a small bowl (leaving the foam on top behind) to let cool.
- 3. Whisk together flour, baking powder, cinnamon, salt, cloves, and nutmeg.
- 4. In another bowl, whisk the sugars, eggs, butter, and pumpkin puree.
- 5. Whisk in the flour mixture until combined.
- 6. Divide the batter evenly among paper-lined cups, filling each 3/4 full.
- 7. Bake until a cake tester inserted in the cupcakes comes out clean. This should take about 20 minutes.
- 8. Transfer cupcakes to wire racks to cool completely before glazing them.
- 9. To make the icing, melt the butter in a small saucepan over medium heat until brown in color. This might take about 10 minutes.
- 10. Remove from heat and pour the butter into a bowl.
- 11. Stir in the powdered sugar, vanilla, and 2 tablespoons of milk to the butter until smooth. You can add more milk by tablespoons if necessary. Use immediately or else it hardens!
- 12. To finish, spoon about 1 tablespoon of glaze over each cupcake. It's okay if it drips down the sides!
PUMPKIN SPICE CUPCAKES
This hearty pumpkin cupcake with a cinnamon-cream cheese frosting is good in the fall or any other time of the year.
Provided by Javaru
Categories Fruits and Vegetables Vegetables Squash
Time 1h40m
Yield 24
Number Of Ingredients 20
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside.
- Beat 1/2 cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
- While the cupcakes are cooling, make the frosting by beating the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. Beat in the confectioners' sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy. Once the cupcakes are cool, frost with the cream cheese icing.
Nutrition Facts : Calories 243.9 calories, Carbohydrate 37.2 g, Cholesterol 41.6 mg, Fat 9.8 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 6 g, Sodium 220.1 mg, Sugar 26.8 g
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