Fluffy Pumpkin Spiced Cupcakes Food

SPICED PUMPKIN CUPCAKES

Steps:

• 1. Preheat oven to 350 degrees F. Beat all ingredients, except Spiced Cream Cheese Frosting, in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes or until well blended.
• 2. Spoon batter into 24 lightly greased or paper-lined muffin cups, filling each cup 2/3 full.
• 3. Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely. Frost with Spiced Cream Cheese Frosting.
• Beat 1 package (8 ounces) cream cheese, softened, 1/4 cup (1/2 stick) butter, softened, 1 teaspoon McCormick® Pure Vanilla Extract, and 1/4 teaspoon McCormick® Ground Cloves in large bowl until light and fluffy. Gradually beat in 1 box (16 ounces) confectioners' sugar until smooth.

PUMPKIN SPICE CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line 24 muffin cups with paper wrappers.
• Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin and mix well. Put flour, pumpkin pie spice, cinnamon, salt, baking soda, and ginger through a sift and whisk until combined. Add alternatively with the buttermilk. Fill muffin cups 3/4 full and bake 20-25 minutes until a toothpick comes out clean. Cool 10 minutes before transferring to a wire rack.
• For the cream cheese icing, cream butter and cream cheese until light and fluffy. Add sugar in 2 parts, beating well after each addition. Add vanilla, mix well. Load into a piping bag with a round nozzle. Pipe or spread frosting onto each cupcake. Sprinkle with cinnamon if desired.

PUMPKIN SPICE CUPCAKES

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.

SPICED PUMPKIN CUPCAKES

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.