PUMPKIN SPICE CUPCAKES WITH MAPLE FROSTING
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 10 cupcakes
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F. Brush the top of a muffin pan with vegetable oil and line it with 10 paper liners.
- Into a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. In a larger bowl, whisk together the eggs, pumpkin, granulated sugar, brown sugar and the 1/2 cup vegetable oil. Add the flour mixture and stir to combine.
- Scoop the batter into the prepared tins (I use a 2 1/4-inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick comes out clean. Cool completely, spread the cupcakes with the Maple Frosting and sprinkle with the chopped Heath bars.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, butter, maple syrup and vanilla on medium-low speed until very smooth. With the mixer on low, slowly add the confectioners' sugar and mix until smooth.
MAPLE CUPCAKES WITH MAPLE CREAM CHEESE FROSTING - BAKED
From Baked Explorations by Matt Lewis and Renato Poliafito. Use only real maple syrup in this recipe.
Provided by Brookelynne26
Categories Dessert
Time 45m
Yield 24 serving(s)
Number Of Ingredients 14
Steps:
- Make the Maple Cupcakes: Preheat the oven to 325 degrees F. Line two 12-cup cupcake pans with paper liners.
- In a medium bowl, sift together the flour, baking powder, and salt.
- In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and shortening until ribbonlike. Turn the mixer to low and stream in the maple syrup. Increase the speed to medium-high and beat until the mixture is nearly uniform in color, about 3 minutes.
- Add the egg yolks and egg, one at a time, and beat until just incorporated. Scrape down the sides and bottom of the bowl. Add half of the flour mixture and mix on low speed until incorporated. Stream in the milk. Stop the mixer, add the rest of the flour, then turn the mixer on until just combined. Scrape down the sides and bottom of the bowl and fold in the walnuts.
- Fill the prepared cupcake pan about three-quarters full. Bake the cupcakes for 20 to 25 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of a cupcake comes out clean. Note: These cupcakes take longer to bake than traditional cupcakes due to the maple syrup.
- Allow the cupcakes to cool for 15 minutes in the cupcake pan, then turn them out onto wire racks to cool completely.
- Make the Cream Cheese Maple Frosting: In the bowl of a standing mixer fitted with the paddle attachment, beat the softened butter until it is completely smooth. Add the cream cheese and beat until combined.
- Add the sugar and the maple syrup and beat until smooth. Be careful not to overbeat the frosting or it will lose structure. (At this point, if you want to, you can tightly cover the frosting and refrigerate it for a day. Let it soften at room temperature before using.).
- Assemble the Cupcakes: There are many ways to frost a cupcake. If you have a pastry bag, simply fit with the largest tip, fill the bag with frosting, and pipe enough to cover the cupcake in a big mound. If you do not have a pastry bag, use an ice cream scoop with a release mechanism to scoop the frosting and dispense it onto the top of the cupcake. You can also use an offset spatula to frost the cupcakes.
- Refrigerate any leftover cupcakes in an airtight container for up to 3 days. Bring cupcakes to room temperature before serving.
Nutrition Facts : Calories 403.3, Fat 20.2, SaturatedFat 10.4, Cholesterol 75, Sodium 225.4, Carbohydrate 52.9, Fiber 0.8, Sugar 37.6, Protein 4.6
PUMPKIN SPICE CUPCAKES WITH CINNAMON-MAPLE CREAM CHEESE FROSTING
I found a recipe similar to this a few months ago and have since tweaked it to my tastes and made it several times. These cupcakes are perfect for the Holiday season. The frosting is to die for! You have to try these scrumptious cupcakes!!!
Provided by cieradanielle
Categories Breakfast
Time 30m
Yield 24 cupcakes
Number Of Ingredients 13
Steps:
- CUPCAKES: Preheat oven to 350 degrees. Grease 24 standard muffin cups.
- Whisk together cake mix, sugar, cinnamon, nutmeg, and pumpkin pie spice in large bowl.
- Add the eggs, applesauce, and pumpkin and beat with an electric mixer until thoroughly combined.
- Pour batter into muffin cups, filling them about 3/4 full.
- Bake for 20-25 minutes or until toothpick inserted into center comes out clean.
- Transfer cupcakes to wire rack and let cool completely before spreading with frosting.
- FROSTING: Make sure the butter & cream cheese are SOFT. Beat the butter in bowl with electric mixer until light and fluffy. Add the cream cheese and beat together until well blended.
- Add the maple syrup and cinnamon. Mix until well combined.
- Gradually add the powdered sugar, beating until light and fluffy, and frosting consistency is formed. **If frosting is too thick for your liking, you can add 1 tablespoon of milk at a time until it reaches the desired consistency.**.
- Spread frosting evenly over cupcakes and Enjoy!
PUMPKIN SPICE CUPCAKES WITH CREAM CHEESE FROSTING
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
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.
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PUMPKIN CUPCAKES WITH CREAM CHEESE FROSTING
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- Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
- Pour/spoon the batter into the liners – fill only 2/3 full to avoid spilling over the sides. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
- In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it).
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- Position a rack in the center of the oven and preheat the oven to 350 degrees F. Spray a muffin pan with cooking spray and line with paper liners. Set aise.
- In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, pumpkin spice, and salt. In a large bowl, whisk together the oil, eggs, pumpkin purée, granulated sugar, and brown sugar. Add the flour mixture and the coconut flakes and stir until *just combined*. Do not overmix.
- Scoop the batter into the prepared muffin pan and bake for 20-25 minutes or until a toothpick comes out clean. Mine took exactly 22 minutes. Cool completely on a cooling rack before frosting.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, butter, maple syrup, and vanilla on medium speed until smooth. Turn the mixer to low and add in the powdered sugar and mix until smooth. using a small spatula or a piping tip, frost the cupcakes. Top with coarsely chopped heath bar pieces.
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