Pumpkin Spice Cupcakes With Cinnamon Maple Cream Cheese Frosting Recipes

Steps:

• Preheat the oven to 350 degrees F. Brush the top of a muffin pan with vegetable oil and line it with 10 paper liners.
• Into a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. In a larger bowl, whisk together the eggs, pumpkin, granulated sugar, brown sugar and the 1/2 cup vegetable oil. Add the flour mixture and stir to combine.
• Scoop the batter into the prepared tins (I use a 2 1/4-inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick comes out clean. Cool completely, spread the cupcakes with the Maple Frosting and sprinkle with the chopped Heath bars.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, butter, maple syrup and vanilla on medium-low speed until very smooth. With the mixer on low, slowly add the confectioners' sugar and mix until smooth.

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.

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.

Steps:

• Heat oven to 350ºF.
• Beat first 5 ingredients with mixer until blended; spoon into 24 paper-lined muffin cups.
• Bake 20 to 22 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans to wire racks. Cool completely.
• Beat cream cheese, butter and vanilla in large bowl with mixer until blended. Gradually beat in sugar. Blend in cinnamon. Spread over cupcakes.

Steps:

• Preheat oven to 350 degrees F and line two 12-muffin pans with paper baking cups.
• In a large mixing bowl, combine the cake mix, egg whites, water, oil, pumpkin, pumpkin pie spice and cinnamon.
• Beat on medium speed for 2-3 minutes until smooth.
• Fill each paper cup about 3/4 full with batter.
• Bake for 18-22 minutes or until an inserted toothpick in the center comes out clean. Set aside on metal rack to cool.
• Prepare frosting by placing cream cheese, butter, sugar and cinnamon in a small mixing bowl.
• Beat on medium until well-combined and smooth.
• For a prettier, more elegant presentation, use a piping bag to frost cooled cupcakes. Decorate with sprinkles or other fall/halloween deco items if desired.

Steps:

• CUPCAKES: Preheat oven to 350 degrees. Grease 24 standard muffin cups.
• Whisk together cake mix, sugar, cinnamon, nutmeg, and pumpkin pie spice in large bowl.
• Add the eggs, applesauce, and pumpkin and beat with an electric mixer until thoroughly combined.
• Pour batter into muffin cups, filling them about 3/4 full.
• Bake for 20-25 minutes or until toothpick inserted into center comes out clean.
• Transfer cupcakes to wire rack and let cool completely before spreading with frosting.
• FROSTING: Make sure the butter & cream cheese are SOFT. Beat the butter in bowl with electric mixer until light and fluffy. Add the cream cheese and beat together until well blended.
• Add the maple syrup and cinnamon. Mix until well combined.
• Gradually add the powdered sugar, beating until light and fluffy, and frosting consistency is formed. **If frosting is too thick for your liking, you can add 1 tablespoon of milk at a time until it reaches the desired consistency.**.
• Spread frosting evenly over cupcakes and Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Whisk together the pumpkin, cinnamon, cloves and nutmeg. Set aside.
• In a large bowl, mix together the cake mix and oil. Beat in the eggs, then fold in the pumpkin mixture. Stir in the vanilla.
• Pour batter into prepared pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To make cream cheese frosting: Cream together the butter and cream cheese until light and fluffy. Beat in the confectioners' sugar, mixing until smooth. Stir in the cinnamon and vanilla. Spread frosting over cooled cake.