Autumn Spice Cupcakes With Pumpkin Spice Frosting Recipes

PUMPKIN SPICE CUPCAKES WITH CREAM CHEESE FROSTING

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.

PUMPKIN CUPCAKES WITH SPICED FROSTING

Steps:

• Preheat oven to 350°. Line 12 muffin cups with paper or foil liners. Beat first six ingredients until well blended. In another bowl, whisk flour, baking powder, baking soda, salt and spices; gradually beat into pumpkin mixture., Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., Mix frosting, whipped topping and cinnamon. Pipe or spoon onto cupcakes; top with candy corn. Refrigerate leftovers.

PUMPKIN SPICE CUPCAKES

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.

PUMPKIN SPICE CUPCAKES

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.

PUMPKIN SPICE CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
• Beat white sugar and 3/4 cup butter together in a bowl using an electric mixer until smooth and creamy; add eggs, 1 at a time, beating well after each addition. Beat pumpkin into creamed butter mixture.
• Mix flour, pumpkin pie spice, 1 tablespoon cinnamon, baking powder, and ginger together in a bowl; stir into creamed butter mixture, alternating with buttermilk, until batter is smooth. Fill each muffin cup 3/4-full with batter.
• Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Cool in muffin tin for 10 minutes before transferring to wire rack.
• Beat cream cheese and 1/2 cup butter together in a bowl using an electric mixer until fluffy. Beat confectioners' sugar, 2 teaspoons cinnamon, and vanilla extract into creamed butter until frosting is smooth. Spread frosting on each cupcake.

AUTUMN SPICE CUPCAKES WITH PUMPKIN-SPICE FROSTING

Steps:

• Cupcakes:.
• Preheat oven to 350°F
• Sift cake mix into a medium mixing bowl until all lumps are removed. Then add water, pumpkin and eggs and thoroughly combine with a hand-held mixer.
• Spoon batter into muffin pan cups lined with paper liners, filling each cup 1/3-full.
• Bake for 20-22 minutes or until a toothpick inserted into center of thickest cupcake comes out clean.
• Allow to cool on a wire rack for one hour.
• Frosting:.
• In a medium mixing bowl, combine butter, pumpkin, milk, vanilla, cinnamon, nutmeg and cloves.
• Add powdered sugar one cup at a time, blending with a hand-held mixer and scraping sides of bowl with a rubber spatula until a smooth and spreadable texture is met. (Note: You may use less or more powdered sugar per your preference. If frosting becomes too thick, thin with milk one drop at a time.).
• If desired, add food coloring for an extra festive orange color.
• Frost cooled cupcakes.