Autumn Harvest Cupcakes Recipes

AUTUMN LEAVES CUPCAKES

Autumn Leaves Cupcakes image

Miniature leaf-shaped cookie cutters make it easy to create this autumn leaves scene atop any one of your favorite cupcake recipes. -Taste of Home Food Styling Team

Provided by Taste of Home

Categories Desserts

Time 1h

Yield varies.

Number Of Ingredients 3

Ingredients

1 can (16 ounces) caramel frosting or frosting of your choice
Cupcakes of your choice
Spiced gumdrops

Steps:

Frost cupcakes. Roll out gumdrops to 1/8-in. thickness; cut out with 1-in. to 1-1/2-in. leaf-shaped cookie cutters. Pile leaves on cupcakes as desired.

Nutrition Facts :

AUTUMN LEAF CUPCAKES

Autumn Leaf Cupcakes image

Melted chips and a cookie cutter are all you need to create the wow for simply delicious cupcakes.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h30m

Yield 24

Number Of Ingredients 6

Ingredients

Reynolds™ Baking Cups
1 box Betty Crocker™ Super Moist™ devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1/2 cup semisweet chocolate chips, melted
1/2 cup butterscotch chips, melted
1 container Betty Crocker™ Rich & Creamy chocolate frosting

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). Place Reynolds Baking Cups in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
Meanwhile, place 12-inch sheet of waxed paper on cookie sheet; mark an 8-inch square on waxed paper. Alternately place spoonfuls of melted chocolate and butterscotch on waxed paper. With small spatula, swirl together for marbled effect, spreading to an 8-inch square. Refrigerate until firm, about 30 minutes.
Remove from refrigerator; let stand about 10 minutes or until slightly softened. Use 1 1/2-inch leaf cookie cutter to make 24 leaf cutouts. Carefully remove cutouts from paper with spatula; place on another waxed paper-lined cookie sheet. Refrigerate until firm, about 5 minutes.
Frost cupcakes. Garnish with leaf cutouts. Store loosely covered in refrigerator.

Nutrition Facts : Calories 230, Carbohydrate 31 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Cupcake, Sodium 210 mg, Sugar 21 g, TransFat 1 g

AUTUMN HARVEST CUPCAKES

Autumn Harvest Cupcakes image

These cupcakes are full of fall flavors! The cake itself is made healthier with pumpkin and applesauce in place of eggs, oil and water. The candy recipe makes plenty for extra snacking.

Provided by Mott's

Categories Trusted Brands

Time 1h30m

Yield 21

Number Of Ingredients 20

Ingredients

1 (18.25 ounce) package white cake mix (with pudding)
1 (15 ounce) can pumpkin puree
1 cup Mott's® Natural Applesauce
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground allspice
1 (8 ounce) package cream cheese, room temperature
4 tablespoons butter, room temperature
1 ½ teaspoons vanilla extract
3 cups confectioners' sugar
1 vanilla bean, seeds removed and set aside
1 ½ cups white sugar
½ cup water
½ cup Mott's® Natural Applesauce
¼ teaspoon cinnamon
1 pinch nutmeg
¼ cup confectioners' sugar
2 tablespoons chopped pecans

Steps:

Preheat oven to 350 degrees F (175 degrees C). Prepare cupcake pans with paper liners.
Combine cake mix, pumpkin, applesauce, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground allspice in a large bowl. Using electric mixer, combine until thick cake batter forms.
Portion into prepared cupcake tins, about 2 tablespoons each. Bake for 15-20 minutes until toothpick comes out clean and the tops begin to brown.
For the Frosting: With an electric mixer fitted with a whisk attachment, whip cream cheese and butter until well combined, scraping sides of the bowl as necessary. Add vanilla and whip until incorporated.
Add 3 cups of powdered sugar, one cup at a time, whipping the frosting to incorporate each cup fully before adding the next. Add the vanilla seeds and whip one last time. Spread or pipe onto cupcakes.
For the Candy: Line a baking sheet with aluminum foil. Sprinkle with powdered sugar and pecan pieces, if desired.
Combine sugar, water, Mott's® Natural Applesauce, cinnamon, and nutmeg to a large saucepan. Heat on medium until mixture starts to boil. Stir regularly until candy reaches hard-crack phase (300 degrees F on a candy thermometer, or until the candy audibly crackles when dropped into a cup of cold water).
Pour prepared candy over powdered sugar and pecan pieces. Allow to completely cool and harden before breaking into pieces. Sprinkle onto frosted cupcakes.

Nutrition Facts : Calories 313.1 calories, Carbohydrate 57.1 g, Cholesterol 17.5 mg, Fat 9.2 g, Fiber 1.3 g, Protein 2.2 g, SaturatedFat 4.2 g, Sodium 258.1 mg, Sugar 49.2 g

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