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'S PUMPKIN PUPCAKES
Provided by Food Network
Time 1h
Yield 12 cupcakes
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- In a medium mixing bowl, mix the whole-wheat flour, baking powder, baking soda, cinnamon, and ginger. In a separate larger bowl, mix the canned pumpkin, yogurt, honey, vegetable oil, and vanilla. Gradually add the dry ingredients to the wet ingredients and mix on medium-low speed with a hand mixer. Put the cupcake liners in the cupcake tin and fill the liners about 3/4 of the way, being careful not to overfill. Bake until a toothpick inserted into a pupcake comes out clean, about 18 to 20 minutes. Remove the pupcakes from the pan and cool on cooling rack, about 20 minutes.
- For the icing, mix all ingredients until well combined. Ice the pupcakes when completely cooled.
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.
CREAM-FILLED PUMPKIN CUPCAKES
Here's a charming use for pumpkin. Bursting with flavor and plenty of eye-catching appeal, these sweet and spicy filled cupcakes are bound to dazzle your family any time of the year. -Ali Johnson, Petersburg, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 1-1/2 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, beat sugar, oil, pumpkin and eggs until well blended. Combine flour, baking soda, salt, baking powder and cinnamon; gradually beat into pumpkin mixture until well blended., Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, combine cornstarch and milk in a small saucepan until smooth. Bring to a boil, stirring constantly. Remove from heat; cool to room temperature. , In a large bowl, cream shortening, butter and confectioners' sugar until light and fluffy. Beat in vanilla if desired. Gradually add cornstarch mixture, beating until smooth, 3-5 minutes., Using a sharp knife, cut a 1-in. circle 1 in. deep in the top of each cupcake. Carefully remove tops and set aside. Spoon or pipe filling into cupcakes. Replace tops. If desired, add a clove "pumpkin stem" to the tops.
Nutrition Facts : Calories 397 calories, Fat 19g fat (4g saturated fat), Cholesterol 49mg cholesterol, Sodium 342mg sodium, Carbohydrate 54g carbohydrate (42g sugars, Fiber 1g fiber), Protein 4g protein.
PUMPKIN CUPCAKES
Use grated pumpkin or butternut squash for these gorgeous, spiced cupcakes
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 40m
Yield Makes 12
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tray with paper cases. Pour the oil into a large bowl and add the sugar, eggs and vanilla. Beat together, then add the grated pumpkin, sultanas and orange zest.
- Stir in the cinnamon, flour and bicarbonate of soda, the mixture will be quite wet. Spoon into the cases. Bake for 25 mins until firm and springy to the touch and a skewer inserted in the centre of a cupcake comes out clean. Cool completely on a wire rack. At this stage you can freeze the cakes for 4 months.
- To make the frosting, beat the cream cheese and sugar together until smooth then spread on top of the cupcakes. Leave plain or decorate with toasted pecans. Store in the fridge, but return to room temperature to serve for the best flavour and texture.
Nutrition Facts : Calories 386 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 30 grams sugar, Fiber 1 grams fiber, Protein 4.3 grams protein, Sodium 0.45 milligram of sodium
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