NO FROST PUMPKIN CUPCAKES
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
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.
NO FROSTING NEEDED CUPCAKES
Make and share this No Frosting Needed Cupcakes recipe from Food.com.
Provided by MizzNezz
Categories Dessert
Time 35m
Yield 24 cupcakes
Number Of Ingredients 5
Steps:
- Mix cake as directed.
- Divide batter evenly between 24 greased muffin cups.
- Beat cream cheese, egg, and sugar until smooth.
- Fold in chocolate chips.
- Drop by TBS onto batter.
- Bake at 350* for 20-25 minutes.
PUMPKIN SPICE CUPCAKES WITH CREAM CHEESE FROSTING
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
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.
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PUMPKIN CUPCAKES WITH CREAM CHEESE FROSTING
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4.9/5 (101)Category Cupcakes
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
- Pour/spoon the batter into the liners – fill only 2/3 full to avoid spilling over the sides. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
- In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it).
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