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.
PUMPKIN SPICE CUPCAKES
This hearty pumpkin cupcake with a cinnamon-cream cheese frosting is good in the fall or any other time of the year.
Provided by Javaru
Categories Fruits and Vegetables Vegetables Squash
Time 1h40m
Yield 24
Number Of Ingredients 20
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.
Nutrition Facts : Calories 243.9 calories, Carbohydrate 37.2 g, Cholesterol 41.6 mg, Fat 9.8 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 6 g, Sodium 220.1 mg, Sugar 26.8 g
CREAM CHEESE FROSTING
You know that no cake, cupcake, bar or cookie is complete without the perfect layer of cream cheese icing or frosting. Luckily, our spreadable and creamy homemade recipe is ready in just 5 minutes with 4 simple ingredients. Sweet with just the right amount of tang, this from-scratch Cream Cheese Frosting Recipe is the perfect finish for carrot cake, red velvet cupcakes, pumpkin-spice bars and more. Soon you'll be adding this cream cheese frosting recipe to everything on the dessert tray and more.
Provided by By Stephanie Wise
Categories Dessert
Time 5m
Yield 32
Number Of Ingredients 4
Steps:
- In large bowl, beat softened butter and cream cheese with electric mixer on medium speed 2 to 3 minutes, scraping bowl occasionally, until smooth and creamy.
- Stir in vanilla, then stir in powdered sugar. Add more powdered sugar as needed until frosting is a thick spreadable consistency.
- Spread or pipe frosting on cooled cake or cupcakes.
Nutrition Facts : Calories 170, Carbohydrate 21 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 0 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 20 g, TransFat 0 g
CREAM CHEESE CUPCAKES
It's hard to believe cupcakes can taste so delicious yet be so easy. Frost them if you wish-but on busy days, I'm grateful that my family likes them plain. -Nancy Reichert, Thomasville, Georgia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, beat cream cheese until smooth. Beat in cake mix, water, butter and eggs., Spoon batter by 1/4 cupfuls into paper-lined muffin cups. Bake at 350° for 25 minutes or until golden brown. Remove to a wire rack to cool completely. Frost if desired.
Nutrition Facts : Calories 145 calories, Fat 8g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 192mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
SPICE CUPCAKES
These moist, spicy cupcakes with creamy caramel frosting are a delicious treat. The recipe has been in my family for years. When I was growing up, it seemed these cupcakes were always in the freezer, just waiting to be snitched one at a time! -Carla Hodenfield, Ray, North Dakota
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 14 cupcakes.
Number Of Ingredients 20
Steps:
- In a large saucepan, bring water and raisins to a boil. Reduce heat; simmer for 10 minutes. Remove from heat and cool to room temperature (do not drain). , Meanwhile, in a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Stir in raisins. Combine dry ingredients; add to creamed mixture until well blended. Stir in walnuts. , Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pan to a wire rack. , For frosting, in a large saucepan, combine the brown sugar, cream and salt. Bring to a boil over medium-low heat; cook and stir until smooth. Stir in butter and vanilla. Remove from the heat; cool slightly. Stir in confectioners' sugar until smooth. Frost cupcakes; top with nuts if desired.
Nutrition Facts : Calories 357 calories, Fat 12g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 257mg sodium, Carbohydrate 61g carbohydrate (46g sugars, Fiber 1g fiber), Protein 3g protein.
CREAM CHEESE CUPCAKES
Quick and Easy recipe. A hit with those who like cheese cake. Top with your favorite pie filling.
Provided by Diane Mattes
Categories Desserts Cakes Cupcake Recipes
Yield 24
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line 2 (12 cup) muffin tins with paper liners.
- In a large bowl, combine cream cheese and sugar. Mix until soft. Add eggs and combine. Add vanilla.
- Distribute evenly into 2 (12 cup) lined muffin tins and bake at 325 degrees F (165 degrees C) for 35 minutes.
- When done, the centers will fall in a bit while cooling. When cool, fill depressions with 2 to 3 tablespoons of your favorite fruit pie filling. Store in the refrigerator.
Nutrition Facts : Calories 183.2 calories, Carbohydrate 18.9 g, Cholesterol 69.6 mg, Fat 10.8 g, Fiber 0.4 g, Protein 3.5 g, SaturatedFat 6.5 g, Sodium 113.9 mg, Sugar 8.5 g
SPICE CUPCAKES WITH CREAM-CHEESE ICING
Yield Makes 12 cupcakes
Number Of Ingredients 12
Steps:
- In a bowl whisk together the flour, the baking soda, the spices, and a pinch of salt. In another bowl with an electric mixer cream together the shortening and the granulated sugar, beat in the egg, and beat in the flour mixture alternately with the molasses mixture, beating well after each addition. Divide the batter among 12 paper-lined 1/2-cup muffin tins and bake the cupcakes in the middle of a preheated 350°:F. oven for 15 to 20 minutes, or until a tester comes out clean. Turn the cupcakes out onto a rack and let them cool completely.
- In another bowl beat together the cream cheese, the butter, and the confectioners' sugar until the icing is fluffy and spread the icing on the cupcakes.
PUMPKIN SPICE CUPCAKES WITH CREAM CHEESE FROSTING
I'm making these tomorrow to take to my mom's on Sunday. They sound really good. I can't wait to try them. Cooking time doesn't include cooling time.
Provided by RachelB-KY
Categories Dessert
Time 45m
Yield 24 Cupcakes, 24 serving(s)
Number Of Ingredients 17
Steps:
- 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 the flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to the creamed mixture alternately with buttermilk, beating well after each addition.
- Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 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 the confectioners' sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers.
Nutrition Facts : Calories 340.6, Fat 13.8, SaturatedFat 8.4, Cholesterol 62.7, Sodium 230.4, Carbohydrate 52.5, Fiber 0.6, Sugar 41.3, Protein 3.4
PUMPKIN SPICE CUPCAKES WITH CREAM CHEESE FROSTING RECIPE
Make and share this Pumpkin Spice Cupcakes With Cream Cheese Frosting Recipe recipe from Food.com.
Provided by Lavender Lynn
Categories Dessert
Time 45m
Yield 24 serving(s)
Number Of Ingredients 17
Steps:
- 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 the flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to the creamed mixture alternately with buttermilk, beating well after each addition.
- Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 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 the confectioners' sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers. Yield: 2 dozen.
Nutrition Facts : Calories 339.8, Fat 13.7, SaturatedFat 8.2, Cholesterol 59.5, Sodium 249.6, Carbohydrate 52.7, Fiber 0.6, Sugar 41.5, Protein 3.2
SPICE CUPCAKES
This recipe is a favorite at all the breakfasts I attend. It yields different amounts each time. Just fill the tins until you run out of batter.
Provided by Kackie
Categories Desserts Cakes Cupcake Recipes
Time 35m
Yield 15
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 15 muffin cups with paper muffin liners.
- Sift the flour, cornstarch , baking powder, cinnamon, nutmeg, and salt together in a bowl.
- Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Mix in the flour mixture alternately with the milk. Pour the batter into the prepared muffin cups.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 20 minutes.
Nutrition Facts : Calories 238 calories, Carbohydrate 32.1 g, Cholesterol 74.7 mg, Fat 10.9 g, Fiber 0.5 g, Protein 3.4 g, SaturatedFat 6.4 g, Sodium 136.1 mg, Sugar 18.4 g
EASY PUMPKIN SPICE CUPCAKES WITH CINNAMON CREAM CHEESE FROSTING
A quick and easy doctored cake-mix recipe that's perfect for Halloween parties and birthday parties in the fall. I've decreased the fat content by using some lower fat ingredients and the flavors are still amazing.
Provided by RunninLion
Categories Dessert
Time 40m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 11
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.
SPICE CUPCAKES WITH MOCHA FROSTING
Old-fashioned flavor comes through with the molasses, cinnamon, cloves and nutmeg in these light, fluffy cupcakes. The mocha frosting is a fresh touch that makes them extra special. -Sarah Vaughan, Waterville, Maine
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 15 cupcakes.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, baking soda, salt, cinnamon, cloves and nutmeg; add to creamed mixture alternately with buttermilk. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, combine confectioners' sugar and cocoa. Stir in the coffee, butter and vanilla until smooth. Frost cupcakes. Garnish with coffee beans and candies if desired.
Nutrition Facts : Calories 227 calories, Fat 7g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 147mg sodium, Carbohydrate 39g carbohydrate (26g sugars, Fiber 0 fiber), Protein 2g protein.
PUMPKIN SPICE CUPCAKES WITH CINNAMON-MAPLE CREAM CHEESE FROSTING
I found a recipe similar to this a few months ago and have since tweaked it to my tastes and made it several times. These cupcakes are perfect for the Holiday season. The frosting is to die for! You have to try these scrumptious cupcakes!!!
Provided by cieradanielle
Categories Breakfast
Time 30m
Yield 24 cupcakes
Number Of Ingredients 13
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!
PUMPKIN SPICE CUPCAKES WITH CREAM CHEESE FROSTING
Definitely a hit for Halloween!
Provided by Cupcakebakinfeind
Categories Fruits and Vegetables Vegetables Squash
Time 50m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
- Beat white sugar and 3/4 cup butter together in a bowl using an electric mixer until smooth and creamy; add eggs, 1 at a time, beating well after each addition. Beat pumpkin into creamed butter mixture.
- Mix flour, pumpkin pie spice, 1 tablespoon cinnamon, baking powder, and ginger together in a bowl; stir into creamed butter mixture, alternating with buttermilk, until batter is smooth. Fill each muffin cup 3/4-full with batter.
- Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Cool in muffin tin for 10 minutes before transferring to wire rack.
- Beat cream cheese and 1/2 cup butter together in a bowl using an electric mixer until fluffy. Beat confectioners' sugar, 2 teaspoons cinnamon, and vanilla extract into creamed butter until frosting is smooth. Spread frosting on each cupcake.
Nutrition Facts : Calories 345.3 calories, Carbohydrate 53.8 g, Cholesterol 59.3 mg, Fat 13.8 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 8.4 g, Sodium 173.9 mg, Sugar 42.5 g
APPLESAUCE SPICE CUPCAKES
This is a TOH recipe. I've had it for several years now. This recipe makes great snack muffins for the little kiddos. It reminds me more of a quick bread than something cakey. These freeze very well. The original recipe calls for cream cheese frosting. I however have never added the frosting. The kiddos don't even notice. :)
Provided by Chef on the coast
Categories Dessert
Time 35m
Yield 12 muffins, 6-12 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients in large mixing bowl.
- Mix well.
- Fill greased or paper-lined muffin cups 2/3 full.
- Bake at 350 degrees for 25 minutes or until cupcakes test done.
- Cool for 10 minutes before removing to a wire rack.
- Frost cooled cupcakes if desired.
- *This can also make this cake in a 15 x 10 inch baking pan and frost.
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