Best Pumpkin Cupcakes Wpumpkin Mousse Frosting Recipes
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 CUPCAKES WITH CREAM CHEESE FROSTING
Pumpkin cupcakes are great for the holidays, including Halloween and Thanksgiving. I make these cupcakes almost every holiday and my family loves it, even the little kids. I got this recipe from one of my teachers in school and I absolutely loved it.
Provided by stephanyss
Categories Fruits and Vegetables Vegetables Squash
Time 1h40m
Yield 36
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease or line 36 muffin cups with paper liners.
- Beat baking mix, pumpkin puree, white sugar, brown sugar, eggs, 1/4 cup butter, milk, and pumpkin pie spice together in a bowl using an electric mixer on low speed until well mixed; spoon into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 30 minutes. Cool cupcakes in pan for 5 minutes before transferring to a wire rack to cool completely.
- Beat cream cheese and 1/2 cup butter together in a bowl using an electric mixer on low speed until smooth and creamy. Beat 2 cups confectioners' sugar and vanilla extract into creamed butter mixture on low speed until well mixed; increase to high speed and beat until fluffy. Gradually pour 2 1/2 cups confectioners' sugar into frosting and beat on medium speed until frosting is thickened.
- Spoon frosting into a resealable plastic bag and snip 1 corner. Pipe frosting onto the cooled cupcakes.
Nutrition Facts : Calories 197.2 calories, Carbohydrate 32.5 g, Cholesterol 34.4 mg, Fat 7.1 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 3.7 g, Sodium 200.8 mg, Sugar 25.5 g
PUMPKIN SPICE CUPCAKES WITH PUMPKIN MOUSSE FROSTING
Andrea is a true cupcake queen! Sweet, delicate and super moist, these cupcakes have a perfectly subtle pumpkin flavor that is wonderfully offset by the light and airy icing. YUM!
Provided by Organic Andrea
Categories Cakes
Time 50m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350 degrees, and line muffin pans with cupcake papers.
- 2. To a large mixing bowl, add cake mix, 3 oz. of pumpkin, water, eggs, 1/4 tsp. cinnamon, 1/4 tsp. ginger and 1/8 tsp. nutmeg. Beat on low speed of electric mixer for 30 seconds. Increase speed to medium and beat for two minutes, scraping down sides of bowl as needed.
- 3. Fill cupcake papers 1/2 to 2/3 full and bake in preheated oven until cupcakes test done by springing back when touched lightly with fingertip in center. Remove to racks to cool.
- 4. While cupcakes cool, make the frosting. To achieve the best and lightest frosting, you're going to need to beat it for a long period of time. This is best done with an electric stand mixer so you can do other things while your frosting continues to beat.
- 5. For the frosting: Use the paddle attachment for your mixer. To the mixing bowl, add the softened butter and 4 oz. of pumpkin and beat until well combined. Next, add 1/4 tsp. cinnamon, 1/4 tsp. ginger and 1/8 tsp. nutmeg and beat until combined. Next, add 24 oz. of powdered sugar, vanilla extract and milk and beat on low until combined. Once there is no risk of dry powdered sugar flying out of the bowl, increase speed to medium or medium-high and beat for at least 5 minutes. Scrape down the sides of the bowl and the paddle and continue to beat for 10 minutes. Check to see if you like the consistency of the frosting or if you need to add more powdered sugar. Add more if you need it. There is no hard and fast rule here. If you are satisfied with the frosting at this stage, then use it. I personally beat my frosting for at least 30 minutes. In that 30 minutes I check the frosting and scrape the bowl and paddle about 3 times. I like my frosting to be lighter, and the extra time beating it helps to achieve this lightness.
- 6. Put the frosting on your cooled cupcakes. I use a 1M star tip with a pastry bag to get that bakery look. But if you prefer to use a butter knife or offset spatula, go for it! They still taste just as yummy!
- 7. If you would like, you can add a festive touch by topping the cupcake with a piece of candy corn or holiday sprinkles. Eat, share and enjoy!!
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