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
SPICED PUMPKIN CUPCAKES
This is my version of a recipe I found a couple of years ago. It is light and fluffy with rich, sweet and spicy flavour. I highly recommend using: Recipe #217417 for the Pumpkin Pie Spice but whatever recipe or store bought version you like will do. It is really important for the frosting that the cream cheese and butter be at room temperature. I recommend leaving them out over night or for at least 6 hours before making the frosting. This recipe also makes great mini-cupcakes. Just make sure to reduce the baking time slightly.
Provided by soursugar
Categories Dessert
Time 35m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350.
- Line muffin pan with paper liners.
- In a small bowl, mix together flour, pumpkin pie spice, baking powder, baking soda and salt.
- In a large bowl, whisk together sugar, oil and eggs until smooth. Add pumpkin puree, maple syrup, and vanilla. Beat well.
- Slowly add flour mixture, beating until smooth.
- Scoop batter into prepared muffin pan. Bake in preheated oven for 22-27 minutes or until tops of cupcakes spring back when lightly touched.
- Let cool in pan on rack for 10 minutes.
- Removes cupcakes from pan and let cool completely on rack.
- To make frosting: In a bowl, using and electric mixer on low speed, beat together cream cheese, butter and salt until creamy.
- Add sugar a little at a time, beating until combined.
- Increase speed to high and beat until light and fluffy.
- If you would like stiffer or sweeter frosting you can add more sugar at this stage 1/4 cup at a time until desired consistency is reached.
- If you would like spicy frosting add the 1 teaspoon of pie spice to the mixture and beat just until evenly distributed. Optionally you can use it to dust the tops of the frosted cupcakes.
- Pipe or spoon frosting onto completely cooled cupcakes.
Nutrition Facts : Calories 455.2, Fat 21.4, SaturatedFat 7.9, Cholesterol 62.8, Sodium 260, Carbohydrate 64.2, Fiber 1.1, Sugar 50.1, Protein 3.6
PUMPKIN CUPCAKES
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 1h15m
Yield 12 cupcakes
Number Of Ingredients 18
Steps:
- For the pumpkin cupcakes: Preheat the oven to 350 degrees F. Line one 12-cup muffin pan with paper cupcake liners.
- In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, baking powder, baking soda and 1/4 teaspoon salt. Set aside.
- In a large bowl, add the butter and the sugar. Beat with a hand-held mixer until light and fluffy, 3 to 4 minutes. Add the pumpkin puree and the vanilla extract. Slowly beat in the eggs, one at a time. Incorporate the dry mixture into the wet mixtures together until thoroughly combined.
- Using an ice cream scoop, fill each cupcake liner 3/4 of the way full. Bake until the tops turn golden brown and a toothpick inserted in the center of the cupcake comes out clean, about 20 minutes. Remove the cupcakes from the oven to a wire rack and cool completely before frosting.
- For the cream cheese frosting: Add the cream cheese, butter, maple syrup, and salt to a large bowl and beat until creamy. Gradually add the powdered sugar until thoroughly combined.
- Top the cupcakes with the frosting and chopped pecans.
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 SPICE CUPCAKES
Rustle up a batch of these moreish pumpkin spice cupcakes as a treat in the autumn. Top with cream cheese icing and dust with extra pumpkin spice
Provided by Liberty Mendez
Categories Dessert
Time 40m
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with cupcake cases. Beat the butter and sugar together using an electric whisk until the mixture is light and fluffy, scraping down the edges to combine. Gradually beat in the eggs and vanilla.
- Fold in the flour and pumpkin spice, followed by the milk, and combine until you have a smooth batter. Using a tablespoon, divide the mixture between the cupcake cases, around two-thirds full. Bake for 12-15 mins - they should be firm to the touch and slightly golden brown. Cool in the tin for 5 mins, then lift them out gently onto a wire rack and leave to cool completely.
- Meanwhile, make the cream cheese icing. Using a stand mixer or electric whisk, beat the butter, icing sugar and pumpkin spice mix together until it turns smooth and pale, about 1-2 mins. Add the soft cheese and whisk for a further 3-4 mins until it thickens - it will turn runny and then thicken up again.
- You can either put the icing into a piping bag and pipe it in a circle on top of the cooled cupcakes, or spoon it on top of the cupcakes and swirl it with the back of a spoon. Dust with extra pumpkin spice, if you like.
Nutrition Facts : Calories 328 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.61 milligram of sodium
PUMPKIN SPICE CUPCAKES
I make these flavorful pumpkin cupcakes each Halloween, but they're wonderful year-round. -Amber Butzer, Gladstone, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Beat sugar, pumpkin, eggs and oil until well blended. In another bowl, whisk next seven ingredients; gradually beat into pumpkin mixture. Stir in raisins., Fill each of 24 paper-lined muffin cups with 1/4 cup plus 1 teaspoon batter. Bake until a toothpick inserted in center comes out clean, 28-32 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, beat butter and cream cheese until smooth. Beat in vanilla. Gradually add confectioners' sugar. Frost cupcakes; sprinkle with walnuts. Refrigerate.
Nutrition Facts : Calories 313 calories, Fat 16g fat (3g saturated fat), Cholesterol 41mg cholesterol, Sodium 187mg sodium, Carbohydrate 42g carbohydrate (31g sugars, Fiber 1g fiber), Protein 3g protein.
SPICED PUMPKIN CUPCAKES
Mmm! Toasted and sugared nuts top cream cheese frosting on sweet and spicy pumpkin cupcakes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Place Reynolds Baking Cups in each of 24 regular-size muffin cups.
- In heavy 8-inch nonstick skillet, cook pecans and 2 tablespoons of the sugar over low heat about 8 minutes, stirring constantly, until sugar is melted. Spoon and spread pecans onto sheet of waxed paper. Sprinkle with remaining 1 tablespoon sugar; toss.
- In large bowl, beat cake mix, pumpkin, water, oil, eggs and pumpkin pie spice with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).
- Bake 19 to 24 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- Frost cupcakes with frosting. Sprinkle edge of frosted cupcakes with pecans; press lightly into frosting. Store loosely covered.
Nutrition Facts : Calories 210, Carbohydrate 30 g, Cholesterol 35 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cupcake, Sodium 180 mg, Sugar 21 g, TransFat 1 g
SURPRISE PUMPKIN CUPCAKES
I like to share these little pumpkin cakes at work. Cupcakes are the perfect workplace treat because they're already wrapped up and so easy to eat. -Kathleen Dimmich, Easton, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, beat the pumpkin, sugar, oil and eggs until well blended. In small bowl, combine the flour, baking powder, cinnamon, baking soda and salt; gradually beat into pumpkin mixture until blended. , For filling, in another small bowl, beat cream cheese and sugar until smooth. Add egg; beat on low just until combined. , Fill paper-lined muffin cups one-third full. Drop filling by tablespoonfuls into center of each cupcake. Cover with remaining batter. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the pumpkin portion comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Dust with confectioners' sugar if desired. Refrigerate leftovers.
Nutrition Facts : Calories 250 calories, Fat 14g fat (3g saturated fat), Cholesterol 54mg cholesterol, Sodium 179mg sodium, Carbohydrate 29g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
WILLIAMS SONOMA SPICED PUMPKIN CUPCAKES
These moist pumpkin cupcakes can be tailored to your preference. For a grown-up version, sub chopped crystallized ginger and dried cranberries for the walnuts and raisins. Unfrosted cupcakes will stay fresh in an airtight container for up to 2 days. Once frosted, cupcakes are best eaten within 1 day. WS adapted this from Dede Wilson's cookbook: Bake It To The Limit
Provided by Shabby Sign Shoppe
Categories Dessert
Time 40m
Yield 36 cupcakes, 36 serving(s)
Number Of Ingredients 19
Steps:
- Preheat an oven to 350°F Line three 12-cup muffin tins with decorative cupcake papers.
- To make the cupcakes, in a bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Toss the walnuts and raisins with the flour mixture. (This will help prevent them from sinking to the bottom of the muffin tins.)
- In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar and oil. Add the eggs one at a time, whisking after each addition.
- Add the flour mixture in three additions, stirring with a large wooden spoon until just combined.
- Fill the muffin tins about three-fourths full.
- Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer the tins to a wire rack and let cool for 10 minutes, then remove the cupcakes from the tins and let cool completely.
- To make the frosting, in a double boiler, melt the white chocolate, stirring constantly, until smooth and creamy, 2 to 3 minutes. Let stand until just warm to the touch. In a large bowl, using an electric mixer, beat the cream cheese and butter on medium-high speed until smooth and blended. Add the melted chocolate and beat again until smooth. Use the frosting immediately, coloring it as desired. Spread 1 to 2 Tbs. frosting over each cupcake and decorate with colored sugars and decorating pens.
Nutrition Facts : Calories 296.1, Fat 18.8, SaturatedFat 7.4, Cholesterol 45.6, Sodium 204.1, Carbohydrate 29.8, Fiber 0.7, Sugar 20.6, Protein 3.6
FLUFFY PUMPKIN SPICED CUPCAKES
Perfect for autumn, these moist and fluffy cupcakes are a must for any holiday gathering.
Provided by MarieLizette
Categories Fruits and Vegetables Vegetables Squash
Time 1h45m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper muffin liners.
- Beat the pumpkin puree, white sugar, brown sugar, shortening, butter, milk, vegetable oil, and eggs together in a large bowl until smooth. Whisk the cake flour, dry buttermilk powder, cornstarch, pumpkin pie spice, baking powder, baking soda, and salt together in another bowl. Add the dry ingredients to the pumpkin mixture, stirring until mixed. Pour batter into the prepared muffin cups, filling each cup about 2/3 full.
- Bake in the preheated until the center of the cupcakes spring back when touched, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 249.9 calories, Carbohydrate 34.5 g, Cholesterol 42.3 mg, Fat 11.7 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 4.3 g, Sodium 257.9 mg, Sugar 22.8 g
PUMPKIN SPICE CAKE I
If you like spice cake, this is very good. Even if your family doesn't like pumpkin, I promise they'll never know there's pumpkin in this delicious cake. I even used this recipe for cupcakes at Thanksgiving so everyone could get a little more cream cheese frosting.
Provided by Lisa Yelverton
Categories Fruits and Vegetables Vegetables Squash
Time 1h30m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan. Sift together the flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger. Set aside.
- In a large bowl, cream together the shortening, eggs, brown sugar and white sugar until light and fluffy. Beat in the pumpkin puree. Beat in the flour mixture. Stir in the chopped pecans. Pour batter into prepared pan.
- Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 383.7 calories, Carbohydrate 50.2 g, Cholesterol 23.3 mg, Fat 19.5 g, Fiber 2.1 g, Protein 3.9 g, SaturatedFat 4.5 g, Sodium 380 mg, Sugar 30.1 g
PUMPKIN SPICE CUPCAKES
Every October as kids, we loved to go pumpkin picking and buy fresh pumpkins. Our grandmother would take the pumpkin flesh and bake it in the oven with a little cinnamon and sugar, and then we'd stick it in the blender, puree it, and use it for baking. We'd bake pumpkin bread, pumpkin cake, and pumpkin pie, and we would also roast the pumpkin seeds in the oven. Really, she used every single part of that pumpkin! The thing we loved the most was our grandmother's pumpkin cake. It was more of a cake-bread hybrid: very dense and savory yet sweet. It smelled amazing coming out of the oven. We would sometimes just eat it without any icing, hot from the oven. We'd burn our tongues because we wouldn't even wait for it to cool!
Provided by Katherine Kallinis Berman
Categories HarperCollins Cupcake Dessert Fall Pumpkin Halloween Thanksgiving Bake
Yield Makes 24 cupcakes
Number Of Ingredients 21
Steps:
- For the cupcakes:
- Preheat the oven to 350ºF. Line two standard cupcake pans with twelve paper baking cups each, or grease pans with butter if not using baking cups.
- Sift together the flour, baking powder, cinnamon, allspice, nutmeg, and salt on a sheet of parchment paper or wax paper and set aside.
- Place the butter in the bowl of a stand mixer or in a bowl with a handheld electric mixer. Beat on medium speed until fluffy. Stop to add the sugar; then beat on medium speed until well incorporated.
- Add the eggs one at a time, mixing slowly after each addition. Mix in the pumpkin puree and honey. Reduce the speed to low. Add one third of the flour mixture to the butter mixture, then gradually add one third of the hot water, beating until well incorporated. Add another third of the flour mixture, followed by one third of the hot water. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining hot water, and mix slowly until just combined. Take care not to overmix the batter so the cupcakes will bake up light and fluffy.
- Use a standard-size ice-cream scoop to fill each baking cup with batter, so the wells are two-thirds full. Bake for 25 to 30 minutes (start checking at 20 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool completely.
- For the frosting:
- Place all ingredients in the bowl of an electric mixer fitted with the paddle attachment; beat until well combined. Be sure to beat on high speed for at least two minutes at the end to ensure that the frosting is light and fluffy.
- For the decoration:
- Line up cooled cupcakes on a sheet of wax paper. Transfer the maple cream-cheese frosting into a plastic piping bag fitted with a large round metal tip (or piping tip of your choice). Apply a signature swirl.
- Break white fondant into three equal pieces. Add a small drop of red food color to one piece of fondant, a small drop of yellow food color to the second piece of fondant, and a small drop of brown food color to the third piece of fondant. Using your hands, knead the color into each piece of fondant so the color is uniform throughout. If you'd like the colors to be darker or more intense, add more food color and repeat. Then, starting with one piece of fondant, use a rolling pin to roll the fondant out to a thin sheet. Dust with edible luster dust (optional). Using a mini leaf cookie cutter, cut out leaf shapes and place on top of each cupcake.
SPICED PUMPKIN CHEESECAKE CUPCAKES
These are perfect for the office or if you are having a large party at home. They are perfectly sized!
Provided by TheMadBaker313
Categories Fruits and Vegetables Vegetables Squash
Time 1h33m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners.
- Combine cream cheese, pumpkin puree, sugar, egg whites, cinnamon, nutmeg, ginger, and cloves in a large bowl; mix until well blended and no lumps remain.
- Place 1 vanilla wafer in the bottom of each lined cup. Scoop in batter using an ice cream scoop, filling each cup approximately 3/4 full.
- Bake in the preheated oven until set, 23 to 26 minutes. Transfer to a wire rack and let cool, about 1 hour.
Nutrition Facts : Calories 97.3 calories, Carbohydrate 11.5 g, Cholesterol 10.6 mg, Fat 4.6 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 2.5 g, Sodium 122.1 mg, Sugar 4.9 g
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