SPICED PUMPKIN CUPCAKES
Mmm! Toasted and sugared nuts top cream cheese frosting on sweet and spicy pumpkin cupcakes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Place Reynolds Baking Cups in each of 24 regular-size muffin cups.
- In heavy 8-inch nonstick skillet, cook pecans and 2 tablespoons of the sugar over low heat about 8 minutes, stirring constantly, until sugar is melted. Spoon and spread pecans onto sheet of waxed paper. Sprinkle with remaining 1 tablespoon sugar; toss.
- In large bowl, beat cake mix, pumpkin, water, oil, eggs and pumpkin pie spice with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).
- Bake 19 to 24 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- Frost cupcakes with frosting. Sprinkle edge of frosted cupcakes with pecans; press lightly into frosting. Store loosely covered.
Nutrition Facts : Calories 210, Carbohydrate 30 g, Cholesterol 35 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cupcake, Sodium 180 mg, Sugar 21 g, TransFat 1 g
PUMPKIN CUPCAKES WITH SPICED FROSTING
My aunt makes the most delicious pumpkin pies for Thanksgiving. But my kids prefer cupcakes for dessert, so I created these for all the youngsters at our holiday table! -Aimee Shugarman, Liberty Township, Ohio
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Line 12 muffin cups with paper or foil liners. Beat first six ingredients until well blended. In another bowl, whisk flour, baking powder, baking soda, salt and spices; gradually beat into pumpkin mixture., Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., Mix frosting, whipped topping and cinnamon. Pipe or spoon onto cupcakes; top with candy corn. Refrigerate leftovers.
Nutrition Facts : Calories 359 calories, Fat 12g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 238mg sodium, Carbohydrate 59g carbohydrate (45g sugars, Fiber 1g fiber), Protein 2g protein.
SPICED PUMPKIN CUPCAKES
Perfect for fall celebrations, bake sales or afterschool snacks, these pumpkin cupcakes are crowned with a cream cheese frosting that has a hint of spice.
Provided by Food Network
Categories dessert
Time 35m
Yield 24 servings
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degrees F. Beat all ingredients, except Spiced Cream Cheese Frosting, in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes or until well blended.
- 2. Spoon batter into 24 lightly greased or paper-lined muffin cups, filling each cup 2/3 full.
- 3. Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely. Frost with Spiced Cream Cheese Frosting.
- Beat 1 package (8 ounces) cream cheese, softened, 1/4 cup (1/2 stick) butter, softened, 1 teaspoon McCormick® Pure Vanilla Extract, and 1/4 teaspoon McCormick® Ground Cloves in large bowl until light and fluffy. Gradually beat in 1 box (16 ounces) confectioners' sugar until smooth.
FLUFFY PUMPKIN SPICED CUPCAKES
Perfect for autumn, these moist and fluffy cupcakes are a must for any holiday gathering.
Provided by MarieLizette
Categories Fruits and Vegetables Vegetables Squash
Time 1h45m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper muffin liners.
- Beat the pumpkin puree, white sugar, brown sugar, shortening, butter, milk, vegetable oil, and eggs together in a large bowl until smooth. Whisk the cake flour, dry buttermilk powder, cornstarch, pumpkin pie spice, baking powder, baking soda, and salt together in another bowl. Add the dry ingredients to the pumpkin mixture, stirring until mixed. Pour batter into the prepared muffin cups, filling each cup about 2/3 full.
- Bake in the preheated until the center of the cupcakes spring back when touched, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 249.9 calories, Carbohydrate 34.5 g, Cholesterol 42.3 mg, Fat 11.7 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 4.3 g, Sodium 257.9 mg, Sugar 22.8 g
SPICED PUMPKIN CHEESECAKE CUPCAKES
These are perfect for the office or if you are having a large party at home. They are perfectly sized!
Provided by TheMadBaker313
Categories Fruits and Vegetables Vegetables Squash
Time 1h33m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners.
- Combine cream cheese, pumpkin puree, sugar, egg whites, cinnamon, nutmeg, ginger, and cloves in a large bowl; mix until well blended and no lumps remain.
- Place 1 vanilla wafer in the bottom of each lined cup. Scoop in batter using an ice cream scoop, filling each cup approximately 3/4 full.
- Bake in the preheated oven until set, 23 to 26 minutes. Transfer to a wire rack and let cool, about 1 hour.
Nutrition Facts : Calories 97.3 calories, Carbohydrate 11.5 g, Cholesterol 10.6 mg, Fat 4.6 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 2.5 g, Sodium 122.1 mg, Sugar 4.9 g
SPICED PUMPKIN CUPCAKES
This is my version of a recipe I found a couple of years ago. It is light and fluffy with rich, sweet and spicy flavour. I highly recommend using: Recipe #217417 for the Pumpkin Pie Spice but whatever recipe or store bought version you like will do. It is really important for the frosting that the cream cheese and butter be at room temperature. I recommend leaving them out over night or for at least 6 hours before making the frosting. This recipe also makes great mini-cupcakes. Just make sure to reduce the baking time slightly.
Provided by soursugar
Categories Dessert
Time 35m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350.
- Line muffin pan with paper liners.
- In a small bowl, mix together flour, pumpkin pie spice, baking powder, baking soda and salt.
- In a large bowl, whisk together sugar, oil and eggs until smooth. Add pumpkin puree, maple syrup, and vanilla. Beat well.
- Slowly add flour mixture, beating until smooth.
- Scoop batter into prepared muffin pan. Bake in preheated oven for 22-27 minutes or until tops of cupcakes spring back when lightly touched.
- Let cool in pan on rack for 10 minutes.
- Removes cupcakes from pan and let cool completely on rack.
- To make frosting: In a bowl, using and electric mixer on low speed, beat together cream cheese, butter and salt until creamy.
- Add sugar a little at a time, beating until combined.
- Increase speed to high and beat until light and fluffy.
- If you would like stiffer or sweeter frosting you can add more sugar at this stage 1/4 cup at a time until desired consistency is reached.
- If you would like spicy frosting add the 1 teaspoon of pie spice to the mixture and beat just until evenly distributed. Optionally you can use it to dust the tops of the frosted cupcakes.
- Pipe or spoon frosting onto completely cooled cupcakes.
Nutrition Facts : Calories 455.2, Fat 21.4, SaturatedFat 7.9, Cholesterol 62.8, Sodium 260, Carbohydrate 64.2, Fiber 1.1, Sugar 50.1, Protein 3.6
SPICED PUMPKIN CUPCAKES
I made these cupcakes for my daughter's communion class and I had one before taking them. They are so yummy and perfect for Fall, Halloween and Thanksgiving! They are so easy to make and taste awesome!
Provided by Annamaria Settanni McDonald
Categories Other Desserts
Time 35m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350'F Add all ingredients together into a bowl
- 2. Mix all ingredients together until well incorporated.
- 3. Place cupcake liners in muffin pan and scoop enough batter about a little more than half way to the top of the liner. I use a Ice Cream Scoop to do this it fills about the right amount.
- 4. Bake cupcakes about 18-20 minutes until toothpick inserted into cupcake comes out clean. Let cupcakes cool in muffin pans before frosting.
- 5. Place frosting in a sandwich or ziploc bag and snip the corner, swirl frosting on top of cupcakes.
- 6. Decorate with candy pumpkins, candy corn, Halloween Peeps, pumpkin spice or caramel topping.
- 7. Refrigerate until ready to serve. Most of all ENJOY!
SPICED PUMPKIN CUPCAKES
Categories Cake
Number Of Ingredients 19
Steps:
- To make the cupcakes, preheat the oven to 350°F. Line cupcake pans with paper liners. In a medium bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Set aside. In the bowl of an electric mixer, blend together the pumpkin, granulated sugar, brown sugar and oil. Add the eggs one at a time, beating well after each addition. With the mixture on low speed, add the flour mixture in two additions, mixing just until incorporated. Fill the cupcake liners about three-quarters full. Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 18-20 minutes. Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans and let cool completely. To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the confectioners' sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired.
SPICED PUMPKIN CUPCAKES
Mmm! Toasted and sugared nuts top cream cheese frosting on sweet and spicy pumpkin cupcakes.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Place Reynolds Baking Cups in each of 24 regular-size muffin cups.
- In heavy 8-inch nonstick skillet, cook pecans and 2 tablespoons of the sugar over low heat about 8 minutes, stirring constantly, until sugar is melted. Spoon and spread pecans onto sheet of waxed paper. Sprinkle with remaining 1 tablespoon sugar; toss.
- In large bowl, beat cake mix, pumpkin, water, oil, eggs and pumpkin pie spice with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).
- Bake 19 to 24 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- Frost cupcakes with frosting. Sprinkle edge of frosted cupcakes with pecans; press lightly into frosting. Store loosely covered.
Nutrition Facts : Calories 210, Carbohydrate 30 g, Cholesterol 35 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cupcake, Sodium 180 mg, Sugar 21 g, TransFat 1 g
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