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 SPICE CUPCAKES
This hearty pumpkin cupcake with a cinnamon-cream cheese frosting is good in the fall or any other time of the year.
Provided by Javaru
Categories Fruits and Vegetables Vegetables Squash
Time 1h40m
Yield 24
Number Of Ingredients 20
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside.
- Beat 1/2 cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
- While the cupcakes are cooling, make the frosting by beating the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. Beat in the confectioners' sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy. Once the cupcakes are cool, frost with the cream cheese icing.
Nutrition Facts : Calories 243.9 calories, Carbohydrate 37.2 g, Cholesterol 41.6 mg, Fat 9.8 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 6 g, Sodium 220.1 mg, Sugar 26.8 g
PUMPKIN SPICE FILLED CUPCAKES
The filling inside these spice cupcakes is light and fluffy! The pumpkin flavor is perfect in these treats. Sweetened pecans add a little bit of crunch. All these flavors will definitely put you in a holiday mood.
Provided by Patricia Kutchins
Categories Cakes
Time 45m
Number Of Ingredients 9
Steps:
- 1. Mix spice cake with ingredient on box. Line 24 cupcake cups with paper and fill each one with batter.
- 2. Bake at 350 degrees for about 25 minutes.
- 3. While cupcakes are baking, make the filling. Mix the softened cream cheese with the pumpkin.
- 4. Add the powdered sugar.
- 5. Add the pie spice.
- 6. Lastly, add the Cool Whip and beat until totally mixed. The Cool Whip should be thawed before using. Set this filling aside.
- 7. Melt 2 tbsp butter in small fry pan.
- 8. Add the chopped pecans and sugar. Stir until coated. Keep your eye on this for about 3-4 minutes, stirring often. When the pecans begin to caramelize, turn off the heat.
- 9. When cupcakes are baked and cooled, pluck out the center of each cupcake.
- 10. Pipe the cream filling into the center hole and around the top. Top with crushed sweetened pecans.
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 SPICE CUPCAKES
A moist, fluffy cake filled with the spices and aromas of fall, topped with a creamy not-too-sweet cream cheese frosting. Sound good? Make these cupcakes! They are so tasty...they taste like fall. In a cupcake.
Provided by devonjean186
Categories Dessert
Time 35m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 319.4, Fat 13.7, SaturatedFat 8.2, Cholesterol 59.5, Sodium 184.5, Carbohydrate 47.4, Fiber 0.5, Sugar 36.6, Protein 3.2
CREAM-FILLED PUMPKIN CUPCAKES
Here's a charming use for pumpkin. Bursting with flavor and plenty of eye-catching appeal, these sweet and spicy filled cupcakes are bound to dazzle your family any time of the year. -Ali Johnson, Petersburg, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 1-1/2 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, beat sugar, oil, pumpkin and eggs until well blended. Combine flour, baking soda, salt, baking powder and cinnamon; gradually beat into pumpkin mixture until well blended., Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, combine cornstarch and milk in a small saucepan until smooth. Bring to a boil, stirring constantly. Remove from heat; cool to room temperature. , In a large bowl, cream shortening, butter and confectioners' sugar until light and fluffy. Beat in vanilla if desired. Gradually add cornstarch mixture, beating until smooth, 3-5 minutes., Using a sharp knife, cut a 1-in. circle 1 in. deep in the top of each cupcake. Carefully remove tops and set aside. Spoon or pipe filling into cupcakes. Replace tops. If desired, add a clove "pumpkin stem" to the tops.
Nutrition Facts : Calories 397 calories, Fat 19g fat (4g saturated fat), Cholesterol 49mg cholesterol, Sodium 342mg sodium, Carbohydrate 54g carbohydrate (42g sugars, Fiber 1g fiber), Protein 4g protein.
CREAM-FILLED PUMPKIN CUPCAKES
Make and share this Cream-Filled Pumpkin Cupcakes recipe from Food.com.
Provided by Mom2Rose
Categories Dessert
Time 35m
Yield 18 cupcakes, 18 serving(s)
Number Of Ingredients 15
Steps:
- In a large mixing bowl, combine the sugar, oil, pumpkin and eggs.
- Combine the flour, baking soda, salt, baking powder and cinnamon; add to pumpkin mixture and beat until well mixed.
- Fill paper-lined muffin cups two-thirds full.
- Bake at 350° for 18-22 minutes or until a toothpick comes out clean.
- Cool for 10 minutes before removing from pans to wire racks to cool completely.
- For filling, combine cornstarch and milk in a small saucepan until smooth.
- Bring to a boil, stirring constantly.
- Remove from the heat; cool to room temperature.
- In a large mixing bowl, cream shortening, butter and confectioners' sugar.
- Beat in vanilla if desired.
- Gradually add the cornstarch mixture, beating until light and fluffy.
- Using a sharp knife, cut a 1-in. circle 1 inches deep in the top of each cupcake.
- Carefully remove tops and set aside.
- Spoon or pipe filling into cupcakes.
- Replace tops.
Nutrition Facts : Calories 375, Fat 19.1, SaturatedFat 4.9, Cholesterol 55.7, Sodium 330.3, Carbohydrate 48.9, Fiber 0.6, Sugar 35.7, Protein 3.5
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 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.
PUMPKIN PIE CUPCAKES
A tasty and quick way to use up extra canned pumpkin pie mix.
Provided by Suzie Lopez O'Connor
Categories Desserts Cakes Cupcake Recipes Pumpkin
Time 1h
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease or line muffin cups with paper liners.
- Mix yellow cake mix, pumpkin pie mix, eggs, and 2 teaspoons pumpkin pie spice together in a bowl until batter is well mixed. Fill muffin cups, about 1/4 cup per cupcake, with batter.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 18 minutes. Cool cupcakes in tin for 5 minutes before transferring to a wire rack to cool completely.
- Beat cream cheese, confectioners' sugar, and 1 teaspoon pumpkin pie spice together in a bowl using an electric mixer until frosting is fluffy; spoon onto each cupcake.
Nutrition Facts : Calories 315.7 calories, Carbohydrate 47.5 g, Cholesterol 52.4 mg, Fat 12.4 g, Fiber 3.8 g, Protein 4.8 g, SaturatedFat 5.2 g, Sodium 432.1 mg, Sugar 21.4 g
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