PUMPKIN CUPCAKES
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup cupcake tin with cupcake liners and set aside.
- Whisk together the flour, sugar, pumpkin pie spice, salt, baking powder and baking soda in a large bowl. Whisk together the eggs, buttermilk, pumpkin, oil, vanilla and 3/4 cup water in a medium bowl. Add the wet ingredients to the dry ingredients and stir to combine.
- Pour the batter evenly into the cupcake tin and bake until a toothpick inserted in the center of a cupcake comes out clean, 28 to 32 minutes. Let cool in the pans for 10 minutes, then turn onto a wire rack to cool completely.
CHOCOLATE SURPRISE CUPCAKES
Rich chocolate cupcakes with cream cheese and chocolate chip center. Also known as Black Bottom Cupcakes.
Provided by Kelly Smith
Categories Desserts Cakes Holiday Cake Recipes
Time 55m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
- In a large bowl, mix together flour, 2 cups sugar, cocoa, 1 teaspoon salt and baking soda. Stir in oil, water, vinegar and vanilla until blended. Pour mixture into prepared muffin cups, filling each 2/3 full.
- To make the filling: In a medium bowl, beat together the cream cheese, egg, 1/2 cup sugar and 1/4 teaspoon salt until light and fluffy. Stir in chocolate chips. Drop a heaping teaspoonful of the cream cheese mixture into each cupcake. Bake in the preheated oven for 25 minutes. Allow to cool.
Nutrition Facts : Calories 265.3 calories, Carbohydrate 38.5 g, Cholesterol 18 mg, Fat 12 g, Fiber 1.4 g, Protein 3.2 g, SaturatedFat 4.5 g, Sodium 258.6 mg, Sugar 24.8 g
PUMPKIN CUPCAKES
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 1h15m
Yield 12 cupcakes
Number Of Ingredients 18
Steps:
- For the pumpkin cupcakes: Preheat the oven to 350 degrees F. Line one 12-cup muffin pan with paper cupcake liners.
- In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, baking powder, baking soda and 1/4 teaspoon salt. Set aside.
- In a large bowl, add the butter and the sugar. Beat with a hand-held mixer until light and fluffy, 3 to 4 minutes. Add the pumpkin puree and the vanilla extract. Slowly beat in the eggs, one at a time. Incorporate the dry mixture into the wet mixtures together until thoroughly combined.
- Using an ice cream scoop, fill each cupcake liner 3/4 of the way full. Bake until the tops turn golden brown and a toothpick inserted in the center of the cupcake comes out clean, about 20 minutes. Remove the cupcakes from the oven to a wire rack and cool completely before frosting.
- For the cream cheese frosting: Add the cream cheese, butter, maple syrup, and salt to a large bowl and beat until creamy. Gradually add the powdered sugar until thoroughly combined.
- Top the cupcakes with the frosting and chopped pecans.
PUMPKIN SPICE CUPCAKES
Rustle up a batch of these moreish pumpkin spice cupcakes as a treat in the autumn. Top with cream cheese icing and dust with extra pumpkin spice
Provided by Liberty Mendez
Categories Dessert
Time 40m
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with cupcake cases. Beat the butter and sugar together using an electric whisk until the mixture is light and fluffy, scraping down the edges to combine. Gradually beat in the eggs and vanilla.
- Fold in the flour and pumpkin spice, followed by the milk, and combine until you have a smooth batter. Using a tablespoon, divide the mixture between the cupcake cases, around two-thirds full. Bake for 12-15 mins - they should be firm to the touch and slightly golden brown. Cool in the tin for 5 mins, then lift them out gently onto a wire rack and leave to cool completely.
- Meanwhile, make the cream cheese icing. Using a stand mixer or electric whisk, beat the butter, icing sugar and pumpkin spice mix together until it turns smooth and pale, about 1-2 mins. Add the soft cheese and whisk for a further 3-4 mins until it thickens - it will turn runny and then thicken up again.
- You can either put the icing into a piping bag and pipe it in a circle on top of the cooled cupcakes, or spoon it on top of the cupcakes and swirl it with the back of a spoon. Dust with extra pumpkin spice, if you like.
Nutrition Facts : Calories 328 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.61 milligram of sodium
PUMPKIN SPICE CUPCAKES
This hearty pumpkin cupcake with a cinnamon-cream cheese frosting is good in the fall or any other time of the year.
Provided by Javaru
Categories Fruits and Vegetables Vegetables Squash
Time 1h40m
Yield 24
Number Of Ingredients 20
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside.
- Beat 1/2 cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
- While the cupcakes are cooling, make the frosting by beating the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. Beat in the confectioners' sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy. Once the cupcakes are cool, frost with the cream cheese icing.
Nutrition Facts : Calories 243.9 calories, Carbohydrate 37.2 g, Cholesterol 41.6 mg, Fat 9.8 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 6 g, Sodium 220.1 mg, Sugar 26.8 g
More about "surprise pumpkin cupcakes recipes"
PUMPKIN CUPCAKES - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
Ratings 10Calories 324 per servingCategory Dessert, Vegetarian
- 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).
8 PUMPKIN CUPCAKE RECIPES TO CELEBRATE FALL - SOUTHERN …
From southernliving.com
Occupation Digital EditorPublished Jun 13, 2017Author Jenna Sims
- Pumpkin Cupcakes with Cream Cheese Frosting. Recipe: Pumpkin Cupcakes with Cream Cheese Frosting. Enjoy a soft and moist pumpkin cupcake topped with homemade cream cheese frosting.
- Pumpkin Chocolate Chip Cupcakes. Recipe: Pumpkin Chocolate Chip Cupcakes. Start with a pumpkin spice cake and fill it with chocolate chips, and you have a perfectly sweet, fall-inspired treat.
- Pumpkin Snickerdoodle Cupcakes. Recipe: Pumpkin Snickerdoodle Cupcakes. Give your traditional pumpkin cupcake an upgrade by combining it with the flavors of a classic snickerdoodle cookie.
- Chocolate Pumpkin Cupcakes. Recipe: Chocolate Pumpkin Cupcakes. This cupcake is for the chocolate-lovers because it uses a German Chocolate Cake mix for its base.
- Pumpkin Pie Cupcakes. Recipe: Pumpkin Pie Cupcakes. These cupcakes, resembling mini-crustless pumpkin pies, are ideal for the holidays or any day throughout the fall.
- Pumpkin Spice Cupcakes. Recipe: Pumpkin Spice Cupcakes. Kick your pumpkin-flavored treats up a notch by adding cinnamon, fresh ginger, ground cloves, and sea salt.
- Spiced Pumpkin Cupcakes with Marshmallow Frosting. Recipe: Spiced Pumpkin Cupcakes with Marshmallow Frosting. Instead of pairing your pumpkin spice cupcakes with cream cheese frosting, swap it for this recipe with a marshmallow topping.
- Pumpkin Cupcakes With Caramel Cream Cheese Frosting. Recipe: Pumpkin Cupcakes With Caramel Cream Cheese Frosting. Nothing says fall like pumpkin and caramel.
PUMPKIN CUPCAKES WITH CREAM CHEESE …
From sallysbakingaddiction.com
4.9/5 (99)Category Cupcakes
PUMPKIN CUPCAKES (+ CREAM CHEESE FROSTING)
From livewellbakeoften.com
PUMPKIN CHEESECAKE CUPCAKES - THIS SILLY GIRL'S …
From thissillygirlskitchen.com
37 DELICIOUS FILLED CUPCAKE RECIPES - TASTE …
From tasteofhome.com
SURPRISE PUMPKIN CUPCAKES — MANDY IN THE …
From mandyinthemaking.com
PUMPKIN CHEESECAKE CUPCAKES - DAMN …
From damndelicious.net
SURPRISE PUMPKIN CUPCAKES | EGGLAND'S BEST
From egglandsbest.com
PUMPKIN CUPCAKES - PREPPY KITCHEN
From preppykitchen.com
PUMPKIN CUPCAKES — BUNS IN MY OVEN
From bunsinmyoven.com
THE BEST PUMPKIN CUPCAKES - WITH CREAM CHEESE FROSTING!
From beyondfrosting.com
PUMPKIN SPICE CUPCAKES WITH MARSHMALLOW FROSTING
From sallysbakingaddiction.com
SURPRISE PUMPKIN CUPCAKES RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
PUMPKIN CUPCAKE RECIPES | TASTE OF HOME
You'll also love