MINI PUMPKIN SPICE CUPCAKES RECIPES
PUMPKIN SPICE CUPCAKES WITH CREAM CHEESE FROSTING RECIPE ...
I discovered this wonderful pumpkin cupcake recipe 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
Total Time 45 minutes
Prep Time 25 minutes
Cook Time 20 minutes
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, FatContent 14g fat (8g saturated fat), CholesterolContent 62mg cholesterol, SodiumContent 233mg sodium, CarbohydrateContent 53g carbohydrate (41g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
MINI PUMPKIN SPICE LATTE PUDDINGS RECIPE | KATIE LEE ...
Provided by Katie Lee Biegel
Categories dessert
Total Time 20 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 8
Steps:
- Whisk together the pudding mix, espresso powder, pumpkin pie spice and salt. Add the milk and pumpkin purée. Beat with the whisk until thickened, about 2 minutes, then let rest for 5 minutes.
- While the pudding rests, crumble the ginger snaps. Add about 1 tablespoon of the crumbled cookies into each of 4 coffee cups or glasses. Add 2 tablespoons of pudding on top of the cookies in each cup. Then add another layer of cookies and another layer of pudding. Top each cup with a dollop of whipped cream and sprinkle a few more cookie crumbs on top. Serve immediately or refrigerate for up to 4 hours.
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APPLESAUCE SPICE CUPCAKES RECIPE: HOW TO MAKE IT
I began making these moist cupcakes in grade school and still bake them today. —Edna Hoffman, Hebron, Indiana
From tasteofhome.com
Reviews 4.3
Total Time 40 minutes
Category Desserts
Calories 258 calories per serving
From tasteofhome.com
Reviews 4.3
Total Time 40 minutes
Category Desserts
Calories 258 calories per serving
- In a large bowl, cream butter and sugar. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine dry ingredients; add to creamed mixture alternately with applesauce., Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to a wire rack. Frost cooled cupcakes.
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From bettycrocker.com
Reviews 4.5
Total Time 50 minutes
Calories 90 per serving
From bettycrocker.com
Reviews 4.5
Total Time 50 minutes
Calories 90 per serving
- Bake about 30 minutes or until muffin tops are golden brown and edges are starting to pull away from sides of pan. Cool 10 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve with 1 generous tablespoonful whipped topping.
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Make pumpkin pie cupcakes from Delish.com because the struggle of making actual pie is real.
From delish.com
Reviews 4.4
Total Time 1 hours
Category Thanksgiving, baking, dessert
From delish.com
Reviews 4.4
Total Time 1 hours
Category Thanksgiving, baking, dessert
- Preheat oven to 350º. Line a 12-cup muffin tin with cupcake liners and grease with cooking spray. In a large bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt until combined. In a separate large bowl, whisk together pumpkin puree, evaporated milk, sugar, eggs, and vanilla until completely combined. Add dry ingredients to wet and mix until fully combined. Pour mixture into prepared liners until 3/4 full. Bake for 25 minutes, then let cool slightly (cupcakes will sink!) before chilling in fridge to set. Garnish with whipped cream and pumpkin pie spice before serving.
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For when you just can’t get enough pumpkin in your pumpkin pie.
From tablespoon.com
Total Time 1 hours 0 minutes
From tablespoon.com
Total Time 1 hours 0 minutes
- Reduce heat to 375° F and continue baking for 45 minutes or until a knife inserted in the center comes out clean. Cool for 2 hours before serving.
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PUMPKIN CUPCAKES WITH CREAM CHEESE FROSTING - SALLY'S ...
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