Tiffanys Pumpkin Cupcakes Recipes

Steps:

• Heat oven to 350ºF.
• Beat first 5 ingredients with mixer until blended; spoon into 24 paper-lined muffin cups.
• Bake 20 to 22 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans to wire racks. Cool completely.
• Beat cream cheese, butter and vanilla in large bowl with mixer until blended. Gradually beat in sugar. Blend in cinnamon. Spread over cupcakes.

Steps:

• In a large bowl, beat the pumpkin, sugars, applesauce, oil, eggs and egg whites until well blended. Combine the flour, baking powder, cinnamon, baking soda, salt, nutmeg and cloves; gradually beat into pumpkin mixture until blended., Fill 20 foil-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat butter and shortening until fluffy. Add the confectioners' sugar, cinnamon and cloves; beat until smooth. Spread over cupcakes; sprinkle with walnuts.

Steps:

• Preheat oven to 350 degrees F. Place Reynolds Baking Cups in muffin pans; set aside.
• Combine ingredients in large bowl. Beat with an electric mixer on medium speed for 2 minutes.
• Spoon batter into baking cups.
• Bake 20 to 23 minutes or until wooden pick inserted in center of cupcake comes out clean. Cool on cooling rack. Frost as desired.

Steps:

• Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tray with paper cases. Pour the oil into a large bowl and add the sugar, eggs and vanilla. Beat together, then add the grated pumpkin, sultanas and orange zest.
• Stir in the cinnamon, flour and bicarbonate of soda, the mixture will be quite wet. Spoon into the cases. Bake for 25 mins until firm and springy to the touch and a skewer inserted in the centre of a cupcake comes out clean. Cool completely on a wire rack. At this stage you can freeze the cakes for 4 months.
• To make the frosting, beat the cream cheese and sugar together until smooth then spread on top of the cupcakes. Leave plain or decorate with toasted pecans. Store in the fridge, but return to room temperature to serve for the best flavour and texture.

Steps:

• Preheat oven to 350 degrees F. Place Reynolds Baking Cups in muffin pans; set aside.
• Combine ingredients in large bowl. Beat with an electric mixer on medium speed for 2 minutes.
• Spoon batter into baking cups.
• Bake 20 to 23 minutes or until wooden pick inserted in center of cupcake comes out clean. Cool on cooling rack. Frost as desired.

Steps:

• Preheat oven to 350 degrees F. Place Reynolds Baking Cups in muffin pans; set aside.
• Combine ingredients in large bowl. Beat with an electric mixer on medium speed for 2 minutes.
• Spoon batter into baking cups.
• Bake 20 to 23 minutes or until wooden pick inserted in center of cupcake comes out clean. Cool on cooling rack. Frost as desired.