PUMPKIN CUPCAKES RECIPE | MARTHA STEWART
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 Cupcake Recipes
Total Time 2 hours 50 minutes
Prep Time 25 minutes
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.
SIMPLE PUMPKIN CUPCAKES RECIPE | ALLRECIPES
These cupcakes are so simple to make, yet so yummy!
Provided by Origin
Categories Fruits and Vegetables Vegetables Squash
Total Time 1 hours 0 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 6 cupcakes
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 6 muffin cups with paper liners.
- Beat cake mix, egg whites, water, oil, cinnamon, and cloves together in a bowl using a electric mixer on low speed until batter is slightly mixed, about 10 seconds. Add pumpkin puree to batter and beat batter until smooth, 2 to 3 minutes. Fill cupcake liners 2/3-full with batter.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 22 minutes. Cool cupcakes in the muffin cups for 5 minutes before removing to wire rack to cool completely.
Nutrition Facts : Calories 125.2 calories, CarbohydrateContent 17.9 g, FatContent 4.6 g, FiberContent 0.7 g, ProteinContent 3.3 g, SaturatedFatContent 0.7 g, SodiumContent 200.1 mg, SugarContent 12.1 g
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