Best Robins Moist And Yummy Pumpkin Cupcakes Recipes

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

Ingredients

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.

ROBIN'S MOIST AND YUMMY PUMPKIN CUPCAKES

Robin's Moist And Yummy Pumpkin Cupcakes image

This made from scratch pumpkin cupcake recipe is moist, fluffy and melts in your mouth. It has all of the comforting fall spices you'd expect. I love cupcakes for large gatherings because they're easy. I think this recipe would be great for a fall party, tailgate or even at Thanksgiving. The cream cheese frosting is a great...

Provided by Robin Shafer

Categories Cakes

Time 35m

Number Of Ingredients 15

Ingredients

4 eggs
1 2/3 c white sugar
1 c vegetable oil
2 tsp baking powder
2 tsp baking soda
2 tsp pumpkin pie spices
2 tsp ground cinnamon
1 tsp salt
1 can(s) 15 oz pureed pumpkin (not pie mix)
2 c all-purpose flour
*OPTIONAL ICING
1 pkg 3 ounce packaged cream cheese softened
1/2 c butter softened
1 tsp vanilla extract
2 c confectioners/powdered sugar

Steps:

1. Preset oven to 350. Can make 24 cupcakes or use a large jelly roll pan and cut into bars.
2. Use mixer or by hand, mix eggs, white sugar and vegetable oil until blended. Add baking soda, baking powder, pumpkin pie spice, cinnamon, salt and pureed pumpkin; blend until smooth.
3. Slowly add in flour.
4. Spray a quick spray of non-stick cooking spray into each paper liner for easy removal.
5. Ladle (using a soup ladle or large spoon), pumpkin cupcake batter into 24 cupcake liners. Evenly distributing batter until gone.
6. Bake at 350 for 25-30 minutes or until toothpick comes out clean.
7. If making the icing... Cream together the softened cream cheese and butter. Stir in vanilla and add confectioners powdered sugar a little at a time until smooth. *Note: if in a hurry or for convenience use cream cheese or whipped cream pre-pacakged icing.
8. Spread on top of cooled cupcakes or cooled bars. Cut into squares. YUMMY!