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
Make and share this Pumpkin Cupcakes recipe from Food.com.
Provided by Calee
Categories Dessert
Time 37m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- In large bowl, sift and whisk flour,sugar, pumpkin pie spice, baking powder, baking soda and salt. Set a side.
- In separate bowl, whisk eggs, blend in pumpkin, buttermilk and oil.
- Pour over dry ingredients stir until just moistened.
- Spoon into large paper-lined muffins cups or spray with Pam. Filling to top.
- Bake at 375 oven 18-22 minutes or until cake tester inserted in centre comes out clean.
- Let cool on rack.
- Icing:.
- In bowl, beat cream cheese, butter and vanilla, beat in sugar until smooth. Spread on cupcakes. Decorate with sprinkles or a butterscotch chip on top.
- Varitation to this is to add a handful of butterscotch baking chips into the mix just before baking.
PUMPKIN PIE CUPCAKES
What could be better than pumpkin pie? How about a pumpkin pie cupcake? These are super moist, almost like steamed pudding, and the whipped-cream topping gets a little help from cream cheese to make it sturdy enough for filling and frosting. Oh, and there's still a crust - in the form of crunchy pie-dough garnish.
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 12 cupcakes
Number Of Ingredients 17
Steps:
- For the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin tin with paper liners, and coat the liners and the top of the tin with cooking spray.
- Whisk the flour, pumpkin pie spice, baking powder and salt together in a large bowl. Whisk the pumpkin puree, granulated sugar, butter, eggs, milk and vanilla together in a medium bowl. Pour the pumpkin mixture into the flour mixture, and gently fold until just incorporated (it's OK if there are some lumps).
- Bake until the tops spring back when pressed, 24 to 28 minutes, rotating the tin halfway through. Let the muffins cool in the pan for a few minutes, then transfer to a rack to cool completely. (The cupcakes can be made up to 2 days before and refrigerated in an airtight container.)
- For the pie crust cutouts: While the muffins are cooling, cut out 12 shapes from the pie crust, and arrange them on a parchment-lined baking sheet. Brush each with milk, and sprinkle generously with granulated sugar. Bake until deep golden brown, 10 to 15 minutes, rotating the baking sheet halfway through. Let cool completely.
- For the filling/topping: Beat the cream cheese and confectioners' sugar together in a medium bowl until smooth. Add 1 cup of the cream, and beat until soft peaks form. Add the remaining 1 cup cream, and beat until stiff peaks form. Transfer the mixture to the prepared pastry bag.
- To fill and top the cupcakes: Use a teaspoon or a melon baller to take a small scoop out of the top center of each cupcake (save these cupcake pieces). Squeeze some of the filling/topping into each hole, and top with one of the cupcake pieces. Pipe a swirl of the filling/topping on top of each cupcake. (The cupcakes can be refrigerated for up to 2 hours at this point if you prefer them chilled.) Gently push a pie crust cutout into the frosting of each cupcake, and serve.
PUMPKIN CUPCAKES CAKE
I needed something cute for our fall festival cakewalk at church this weekend and I found this recipe in the Better Homes and Gardens publication "Halloween tricks & treats". It was really easy; the hardest part was picking the orange and black M&M's out of the M&M's GHOUL'S Milk Chocolate Mix. If you live in a bigger city or can order online, you can probably order just orange and black ones to make this easier yet!
Provided by DeniseBC
Categories Dessert
Time 1h50m
Yield 26 cupcakes, 26 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350. Line 26 cupcake cups with paper liners.
- Beat the cake mix with the eggs, buttermilk and oil until blended. Divide the batter evenly between the prepared cupcake pans.
- Bake for 15-20 minutes. Remove from the oven, transfer to a wire rack, and let cool completely.
- Tint the vanilla frosting with the orange food coloring. Line the cupcakes snugly into a large pumpkin shape on a large plate or a piece of cardboard covered in foil. Follow this pattern-one row of 4 cupcakes, one row of 5, one row of 6, another of 5, another of 4. This leaves 2 cupcakes to be placed at the pumpkin's top for a stem.
- Spread orange frosting over the cupcakes, covering them completely so they look like one big cake. Use black M&M's to outline the pumpkin, and to make the eyes, mouth and nose. Fill in the remaining area of the pumpkin with orange M&M's.
Nutrition Facts : Calories 401.1, Fat 18.9, SaturatedFat 5.4, Cholesterol 32.4, Sodium 264.1, Carbohydrate 55.8, Fiber 1.1, Sugar 45.4, Protein 3.5
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
BEST-EVER PUMPKIN CUPCAKES
These cupcakes are rumored to be the best ever! Top cupcakes with whipped cream and dust with cinnamon or pumpkin spice.
Provided by cherryschock
Categories Fruits and Vegetables Vegetables Squash
Time 1h35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
- Stir flour, pumpkin pie spice, baking powder, baking soda, and salt together in a bowl. Mix pumpkin puree, evaporated milk, sugar, eggs, and vanilla extract together in a separate bowl until smooth. Add flour mixture to pumpkin mixture and stir until batter is well mixed. Fill muffin cups with batter, about 1/3 cup per cupcake.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool cupcakes in the pan for 20 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 120.8 calories, Carbohydrate 22.6 g, Cholesterol 35.6 mg, Fat 2.2 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 1.1 g, Sodium 199.1 mg, Sugar 15.4 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.
PUMPKIN CUPCAKES
Transform Betty Crocker™ Super Moist™ yellow cake mix into a Halloween or fall celebration dessert with this pumpkin cupcake recipe.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 24
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat cake mix, pumpkin, oil, pumpkin pie spice and whole eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
- Bake 24 to 29 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
- Meanwhile, line cookie sheet with cooking parchment paper. In small bowl, beat egg white with whisk until foamy. Stir in pumpkin seeds; drain. Return seeds to bowl; stir in granulated sugar and brown sugar. Spread seeds on cookie sheet. Bake 7 to 9 minutes, stirring once, until toasted and dry. Cool 30 minutes. Break seeds apart.
- In medium bowl, beat cream cheese and butter with electric mixer on medium speed 30 seconds. Reduce speed to low. Add powdered sugar, 1 cup at a time, beating until blended. Stir in vanilla. Frost cupcakes. Sprinkle with sugared pumpkin seeds.
Nutrition Facts : Calories 210, Carbohydrate 31 g, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 180 mg
PUMPKIN CARAMEL CUPCAKES
Not only do kids love to eat these cupcakes, they can help bake them, too. To make things even easier for them, we got the idea to dunk them in premade caramel apple dip instead of using frosting. -Donna Schaab, Belleville, Illinois
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Line 24 muffin cups with paper liners. Combine the first 8 ingredients. Beat on low speed 30 seconds; beat on medium 2 minutes., Fill prepared cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., Frost cupcakes with caramel apple dip. Decorate, if desired, with frosting and decorating icing. Refrigerate leftovers.
Nutrition Facts : Calories 178 calories, Fat 5g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 242mg sodium, Carbohydrate 31g carbohydrate (22g 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 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.
PUMPKIN CREAM CUPCAKES
Enjoy an autumn-inspired dish any time of the year with our Pumpkin Cream Cupcakes. Made with canned pumpkin, you can bake Pumpkin Cream Cupcakes any time you like. Plus, luscious pudding and cream cheese are baked right into Pumpkin Cream cupcakes, making them super moist and delicious.
Provided by My Food and Family
Categories Dairy
Time 31m
Yield 24 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Prepare cake batter as directed on package. Add dry pudding mix and pumpkin; mix well. Spoon into 24 paper-lined muffin cups.
- Beat cream cheese with mixer until creamy. Blend in sugar and egg; spoon over batter.
- Bake 18 to 21 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove to wire racks. Cool completely.
Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 35 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
PUMPKIN CUPCAKES & CINNAMON-CREAM CHEESE FROSTING
Bake up a batch of Pumpkin Cupcakes with Cinnamon-Cream Cheese Frosting for a taste of Fall! Pumpkin Cupcakes with Cinnamon-Cream Cheese Frosting are sure to be a hit at the dessert table!
Provided by My Food and Family
Categories Thanksgiving Desserts
Time 1h22m
Yield 24 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Beat first 5 ingredients with mixer until blended; spoon into 24 paper-lined muffin cups.
- Bake 20 to 22 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans to wire racks. Cool completely.
- Beat cream cheese, butter and vanilla in large bowl with mixer until blended. Gradually beat in sugar. Blend in cinnamon. Spread over cupcakes.
Nutrition Facts : Calories 250, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 0.6001 g, Sugar 0 g, Protein 3 g
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