Autumn Harvest Cupcakes Recipes
AUTUMN LEAVES CUPCAKES
Miniature leaf-shaped cookie cutters make it easy to create this autumn leaves scene atop any one of your favorite cupcake recipes. -Taste of Home Food Styling Team
Provided by Taste of Home
Categories Desserts
Time 1h
Yield varies.
Number Of Ingredients 3
Steps:
- Frost cupcakes. Roll out gumdrops to 1/8-in. thickness; cut out with 1-in. to 1-1/2-in. leaf-shaped cookie cutters. Pile leaves on cupcakes as desired.
Nutrition Facts :
AUTUMN PUMPKIN CUPCAKES
These little pumpkin cupcakes are capped with cream cheese frosting and drizzled with a homemade salted caramel sauce. I like to make the caramel sauce in advance and keep it in the fridge till dessert. -Wendy Rusch, Trego, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 21
Steps:
- Preheat oven to 350°. Line 24 muffin cups with paper liners. In a large bowl, beat sugar, pumpkin, eggs, oil and vanilla until well blended. In another bowl, whisk flour, baking soda, pie spice, salt and baking powder; gradually beat into pumpkin mixture., Fill prepared cups two-thirds full. Bake 20-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., For sauce, in a small heavy saucepan, combine brown sugar, cream, butter and salt; bring to boil. Reduce heat; cook and stir 2-3 minutes or until thickened. Remove from heat; stir in vanilla. Cool to room temperature., Meanwhile, in a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Frost cupcakes; drizzle with sauce.
Nutrition Facts : Calories 391 calories, Fat 22g fat (10g saturated fat), Cholesterol 70mg cholesterol, Sodium 357mg sodium, Carbohydrate 47g carbohydrate (37g sugars, Fiber 1g fiber), Protein 3g protein.
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