PUMPKIN CUPCAKES WITH SPICED FROSTING
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
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
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 SPICE CUPCAKES WITH PUMPKIN MOUSSE FROSTING
Andrea is a true cupcake queen! Sweet, delicate and super moist, these cupcakes have a perfectly subtle pumpkin flavor that is wonderfully offset by the light and airy icing. YUM!
Provided by Organic Andrea
Categories Cakes
Time 50m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350 degrees, and line muffin pans with cupcake papers.
- 2. To a large mixing bowl, add cake mix, 3 oz. of pumpkin, water, eggs, 1/4 tsp. cinnamon, 1/4 tsp. ginger and 1/8 tsp. nutmeg. Beat on low speed of electric mixer for 30 seconds. Increase speed to medium and beat for two minutes, scraping down sides of bowl as needed.
- 3. Fill cupcake papers 1/2 to 2/3 full and bake in preheated oven until cupcakes test done by springing back when touched lightly with fingertip in center. Remove to racks to cool.
- 4. While cupcakes cool, make the frosting. To achieve the best and lightest frosting, you're going to need to beat it for a long period of time. This is best done with an electric stand mixer so you can do other things while your frosting continues to beat.
- 5. For the frosting: Use the paddle attachment for your mixer. To the mixing bowl, add the softened butter and 4 oz. of pumpkin and beat until well combined. Next, add 1/4 tsp. cinnamon, 1/4 tsp. ginger and 1/8 tsp. nutmeg and beat until combined. Next, add 24 oz. of powdered sugar, vanilla extract and milk and beat on low until combined. Once there is no risk of dry powdered sugar flying out of the bowl, increase speed to medium or medium-high and beat for at least 5 minutes. Scrape down the sides of the bowl and the paddle and continue to beat for 10 minutes. Check to see if you like the consistency of the frosting or if you need to add more powdered sugar. Add more if you need it. There is no hard and fast rule here. If you are satisfied with the frosting at this stage, then use it. I personally beat my frosting for at least 30 minutes. In that 30 minutes I check the frosting and scrape the bowl and paddle about 3 times. I like my frosting to be lighter, and the extra time beating it helps to achieve this lightness.
- 6. Put the frosting on your cooled cupcakes. I use a 1M star tip with a pastry bag to get that bakery look. But if you prefer to use a butter knife or offset spatula, go for it! They still taste just as yummy!
- 7. If you would like, you can add a festive touch by topping the cupcake with a piece of candy corn or holiday sprinkles. Eat, share and enjoy!!
PUMPKIN CUPCAKES
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
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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