Pumpkin Cupcakes With Kahlua Cream Cheese Frosting Food

PUMPKIN SPICE CUPCAKES WITH CREAM CHEESE FROSTING

Pumpkin Spice Cupcakes with Cream Cheese Frosting image

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

Ingredients

3/4 cup butter, softened
2-1/2 cups sugar
3 large eggs, room temperature
1 can (15 ounces) solid-pack pumpkin
2-1/3 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1 cup buttermilk
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
2 teaspoons ground cinnamon

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.

HARVEST PUMPKIN CUPCAKES

Harvest Pumpkin Cupcakes image

Rich and spicy pumpkin cupcakes with orange cream cheese frosting!

Provided by ARGO®, KARO® and FLEISCHMANN'S®

Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®

Time 1h20m

Yield 32

Number Of Ingredients 16

Ingredients

4 eggs, slightly beaten
¾ cup Mazola® Vegetable Plus! Oil
2 cups sugar
1 (15 ounce) can pumpkin
1 ¾ cups all-purpose flour
¼ cup Argo® OR Kingsford's® Corn Starch
4 teaspoons Spice Islands® Pumpkin Pie Spice
2 teaspoons Argo® Baking Powder
1 teaspoon baking soda
¾ teaspoon salt
1 (8 ounce) package cream cheese, softened
3 tablespoons butter OR margarine, softened
1 tablespoon orange juice
2 teaspoons Spice Islands® 100% Pure Bourbon Vanilla Extract
1 ½ teaspoons freshly grated orange peel
4 cups powdered sugar

Steps:

To make cupcakes: Blend the eggs, oil, sugar, and pumpkin in a large mixing bowl; set aside. Stir together dry ingredients in a separate bowl. Add dry ingredients to pumpkin mixture and beat until well blended. POUR into lined muffin tins. Fill about 2/3 full. Bake in preheated 350 degrees oven for 30 minutes or until center springs back when touched. Cool 30 minutes. Spread with frosting.
To make frosting: Beat cream cheese and butter until fluffy. Add remaining ingredients and beat until smooth. Spread over cooled cupcakes.

Nutrition Facts : Calories 233.4 calories, Carbohydrate 35.9 g, Cholesterol 33.8 mg, Fat 9.6 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 3 g, Sodium 193.9 mg, Sugar 28.4 g

PUMPKIN CUPCAKES WITH KAHLUA CREAM CHEESE FROSTING

Pumpkin Cupcakes With Kahlua Cream Cheese Frosting image

I bake these cupcakes every year for Halloween and they are always a hit. The delicious Kahlua cream cheese frosting is for adults only, so if you are serving children, simply leave out the Kahlua.

Provided by Cooking Creation

Categories Dessert

Time 25m

Yield 12 cupcakes

Number Of Ingredients 17

Ingredients

1 cup pumpkin puree
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 large egg
1/2 cup brown sugar
1/2 cup white sugar
1/3 cup milk
3 tablespoons vegetable oil
2 tablespoons applesauce
1/2 cup walnuts, chopped
8 ounces cream cheese, room temperature
1/4 cup butter, room temperature
2 tablespoons Kahlua
2 cups confectioners' sugar

Steps:

Preheat oven to 400 degrees.
In a large bowl, sift together the flour, baking powder, cinnamon, nutmeg and salt.
In a separate large bowl, whisk the egg, brown sugar and white sugar together, until smooth. Stir in the milk, vegetable oil, applesauce, pumpkin and walnuts, until just combined. Do not over mix.
Fill a cupcake pan with the batter 4/5 full.
Bake in the oven for 16 to 20 minutes, or until a toothpick comes out clean. Allow to cool for 5 minutes before removing to a wire rack to cool.
While the cupcakes are cooling, make the frosting. In a large bowl, beat the the cream cheese, butter and Kahlua together using an electric mixer. Gradually add in the confectioners' sugar until smooth and creamy.
Frost the cupcakes. Serve and enjoy!

PUMPKIN CUPCAKES WITH CREAM CHEESE FROSTING

Pumpkin Cupcakes with Cream Cheese Frosting image

Pumpkin cupcakes are great for the holidays, including Halloween and Thanksgiving. I make these cupcakes almost every holiday and my family loves it, even the little kids. I got this recipe from one of my teachers in school and I absolutely loved it.

Provided by stephanyss

Categories Fruits and Vegetables Vegetables Squash

Time 1h40m

Yield 36

Number Of Ingredients 12

Ingredients

3 cups baking mix (such as Bisquick ®)
1 (15 ounce) can pumpkin puree
1 cup white sugar
1 cup brown sugar
4 eggs
¼ cup butter, softened
¼ cup milk
2 teaspoons pumpkin pie spice
½ (8 ounce) package cream cheese, softened
½ cup butter, softened
4 ½ cups confectioners' sugar, divided
2 teaspoons vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease or line 36 muffin cups with paper liners.
Beat baking mix, pumpkin puree, white sugar, brown sugar, eggs, 1/4 cup butter, milk, and pumpkin pie spice together in a bowl using an electric mixer on low speed until well mixed; spoon into the prepared muffin cups.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 30 minutes. Cool cupcakes in pan for 5 minutes before transferring to a wire rack to cool completely.
Beat cream cheese and 1/2 cup butter together in a bowl using an electric mixer on low speed until smooth and creamy. Beat 2 cups confectioners' sugar and vanilla extract into creamed butter mixture on low speed until well mixed; increase to high speed and beat until fluffy. Gradually pour 2 1/2 cups confectioners' sugar into frosting and beat on medium speed until frosting is thickened.
Spoon frosting into a resealable plastic bag and snip 1 corner. Pipe frosting onto the cooled cupcakes.

Nutrition Facts : Calories 197.2 calories, Carbohydrate 32.5 g, Cholesterol 34.4 mg, Fat 7.1 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 3.7 g, Sodium 200.8 mg, Sugar 25.5 g

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