Best Pumpkin Cupcakes Wpumpkin Mousse Frosting Recipes

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PUMPKIN CUPCAKES WITH CINNAMON CREAM CHEESE FROSTING



Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting image

The best-ever Pumpkin Cupcakes with a delicious and easy cinnamon-cream cheese frosting.

Provided by Chelsea Lords

Categories     Dessert     Vegetarian

Time 45m

Number Of Ingredients 19

3/4 cup unsalted butter, (softened not melted)
1 and 1/2 cups white granulated sugar
1 cup brown sugar, (lightly packed)
3 large eggs
1 can (15 ounces) cooked pumpkin ((make sure it's not watery; I recommend Libby's))
1 cup buttermilk (or 1 cup regular milk with 1 tablespoon vinegar), (divided)
1 teaspoon vanilla extract
2 and 1/3 cups white all-purpose flour
1 tablespoon pumpkin pie spice
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 package (8 ounces) full-fat cream cheese, (softened)
1/2 cup unsalted butter, (softened)
4 cups powdered sugar
1 and 1/2 teaspoons vanilla extract
2 teaspoons ground cinnamon

Steps:

  • Preheat oven to 350 degrees F. Line a muffin tin with paper liners and set aside.
  • In a large bowl, cream the softened butter, white sugar, and brown sugar until light and fluffy.
  • Add in the eggs, one at a time, beating after each addition. Add in the pumpkin, 1/4 cup buttermilk, and vanilla extract
  • In another bowl, combine the flour, pumpkin pie spice, cinnamon, ginger, baking powder, baking soda, and salt. Mix. Add the dry ingredients to the wet ingredients in three parts, alternating each part with adding in 1/4 cup buttermilk (to use up the remaining 3/4 cup buttermilk).
  • Fill the prepared muffin tin liners 3/4 full (this batter makes exactly enough for 24 cupcakes). Bake 20-25 minutes, in the center of the oven, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  • Cool 10 minutes before removing from pans to wire racks to cool completely.
  • For the frosting: In a large bowl, beat cream cheese and butter until fluffy. Add powdered sugar, vanilla and cinnamon; beat until completely smooth.
  • Frost the cooled cupcakes. Best within 2-3 days.

Nutrition Facts : ServingSize 24 cupcakes, Calories 266 kcal, Carbohydrate 36.1 g, Protein 3.2 g, Fat 12.9 g, Cholesterol 48.8 mg, Sodium 117.3 mg, Fiber 0.7 g, Sugar 30.7 g

PUMPKIN SPICE CUPCAKES WITH CREAM CHEESE FROSTING



Pumpkin Spice Cupcakes with Cream Cheese Frosting image

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

3/4 cup butter, softened
2-1/2 cups sugar
3 large eggs, room temperature
1 can (15 ounces) solid-pack pumpkin
2-1/3 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1 cup buttermilk
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
2 teaspoons ground cinnamon

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 SPICE CUPCAKES WITH PUMPKIN MOUSSE FROSTING



Pumpkin Spice Cupcakes with Pumpkin Mousse Frosting image

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

1 box duncan hines yellow cake mix
3 oz canned solid pack pumpkin
1 c water
3 eggs
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground nutmeg
4 oz butter
4 oz canned solid pack pumpkin
1 tsp vanilla extract
2 Tbsp whole milk
24 - 32 oz powdered sugar
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground nutmeg

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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