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.
VANILLA CUPCAKES
For chocolate cupcakes, substitute 1/2 cup cocoa powder for 1/2 cup all-purpose flour.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 1 dozen
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. Line a cupcake pan with paper liners; set aside.
- In a medium bowl, sift together flour, baking powder, and salt. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, one at a time; scrape down bowl, and beat in vanilla.
- Add flour mixture and milk alternately, beginning and ending with flour mixture.
- Divide batter evenly among liners, about three-quarters full each. Bake until golden and tops spring back to touch, about 20 minutes, rotating pan once if needed. Transfer pans to wire rack; cool completely.
EMERIL'S PUMPKIN-SPICE CUPCAKES WITH CREAM CHEESE FROSTING
"Pumpkin is not just for pies! Whip up a batch of these easy cupcakes with your kids for a twist on a favorite fall ingredient. They make awesome after-school sweets and are a welcome change from pumpkin pie on your holiday table."Emeril Lagasse
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 55m
Yield Makes 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees, with racks in upper and lower thirds. Lightly coat 24 standard muffin cups with cooking spray or line with paper liners. In a medium bowl, whisk together pumpkin puree, buttermilk, and vanilla. In another medium bowl, whisk together flour, baking powder, baking soda, and pumpkin pie spice. In a large bowl, using an electric mixer, beat butter and sugars on medium-high until light and fluffy, 3 to 5 minutes. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, beat in flour mixture in 3 additions, alternating with 2 additions pumpkin mixture, until combined.
- Spoon 1/4 cup batter into each muffin cup. Bake until a toothpick inserted in center comes out clean, 18 to 20 minutes, rotating pans halfway though. Let cupcakes cool in pans on wire racks, 15 minutes. Remove cupcakes from pans and let cool completely on racks, 10 minutes. To serve, spread frosting onto cooled cupcakes.
Nutrition Facts : Calories 292 g, Fat 16 g, Fiber 1 g, Protein 3 g, SaturatedFat 10 g
MARTHA STEWART'S PUMPKIN CUPCAKES RECIPE - (3.4/5)
Provided by á-100
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Line 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, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.
MARTHA'S PUMPKIN SPICE CAKE
Very rarely do I make anything I've seen Martha Stewart prepare. I guess it's because I have always thought she took the long way around the pond. Anyway, I got this recipe off her new show and changed the sugar to Splenda for me. It is delicious, not to mention quick and easy. It's also the perfect amount if there's just two of you at home.
Provided by Redneck Epicurean
Categories Dessert
Time 50m
Yield 1 9
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees. Butter a 9" cake pan.
- In a small bowl, whisk together all dry ingredients to combine. In a separate bowl, stir together the wet ingredients. Stir the two together gently until smooth.
- Bake until a toothpick comes out clean, about 45 minutes.
- Frost with cream cheese icing when cool.
Nutrition Facts : Calories 2196.8, Fat 106.2, SaturatedFat 62.5, Cholesterol 667, Sodium 4769.7, Carbohydrate 264.3, Fiber 11.4, Sugar 7.7, Protein 49
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