Pumpkin Cupcakes With Pumpkin Mousse Frosting Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease or line 36 muffin cups with paper liners.
• Beat baking mix, pumpkin puree, white sugar, brown sugar, eggs, 1/4 cup butter, milk, and pumpkin pie spice together in a bowl using an electric mixer on low speed until well mixed; spoon into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 30 minutes. Cool cupcakes in pan for 5 minutes before transferring to a wire rack to cool completely.
• Beat cream cheese and 1/2 cup butter together in a bowl using an electric mixer on low speed until smooth and creamy. Beat 2 cups confectioners' sugar and vanilla extract into creamed butter mixture on low speed until well mixed; increase to high speed and beat until fluffy. Gradually pour 2 1/2 cups confectioners' sugar into frosting and beat on medium speed until frosting is thickened.
• Spoon frosting into a resealable plastic bag and snip 1 corner. Pipe frosting onto the cooled cupcakes.

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!!