Best Ever Pumpkin Cupcakes Recipes

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PUMPKIN CUPCAKES



Pumpkin Cupcakes image

Pumpkin's not just for pies. Mix up these cupcakes with canned pumpkin and lots of spice, then top them with tangy cream cheese frosting and the cutest mini marzipan pumpkins.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 2h50m

Yield Makes 18

Number Of Ingredients 15

2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar
2 sticks (1 cup) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree
Cream Cheese Frosting
Marzipan Pumpkins

Steps:

  • Preheat oven to 350 degrees. Line two cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
  • In a large bowl, whisk together both sugars, butter, eggs, and pumpkin puree. Add flour mixture and whisk until smooth.
  • Divide batter evenly among liners, filling each about halfway. Bake, rotating pans halfway through, until tops spring back when lightly touched, 20 to 25 minutes. Transfer to a wire rack; let cool completely. Decorate with cream cheese frosting and marzipan pumpkins.

PUMPKIN CUPCAKES



Pumpkin Cupcakes image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 1h15m

Yield 12 cupcakes

Number Of Ingredients 18

1 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Kosher salt
1 stick butter, softened
1/2 cup sugar
1/2 cup canned pure pumpkin puree
1 1/2 teaspoons pure vanilla extract
2 large eggs
One 8-ounce block cream cheese
2 tablespoons butter, at room temperature
2 tablespoons pure maple syrup
2 cups powdered sugar
Chopped toasted pecans, for topping

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.

BEST-EVER PUMPKIN CUPCAKES



Best-Ever Pumpkin Cupcakes image

These cupcakes are rumored to be the best ever! Top cupcakes with whipped cream and dust with cinnamon or pumpkin spice.

Provided by cherryschock

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h35m

Yield 12

Number Of Ingredients 10

⅔ cup all-purpose flour
2 teaspoons pumpkin pie spice
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 (15 ounce) can pumpkin puree
¾ cup evaporated milk
¾ cup white sugar
2 eggs
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
  • Stir flour, pumpkin pie spice, baking powder, baking soda, and salt together in a bowl. Mix pumpkin puree, evaporated milk, sugar, eggs, and vanilla extract together in a separate bowl until smooth. Add flour mixture to pumpkin mixture and stir until batter is well mixed. Fill muffin cups with batter, about 1/3 cup per cupcake.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool cupcakes in the pan for 20 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 120.8 calories, Carbohydrate 22.6 g, Cholesterol 35.6 mg, Fat 2.2 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 1.1 g, Sodium 199.1 mg, Sugar 15.4 g

SURPRISE PUMPKIN CUPCAKES



Surprise Pumpkin Cupcakes image

I like to share these little pumpkin cakes at work. Cupcakes are the perfect workplace treat because they're already wrapped up and so easy to eat. -Kathleen Dimmich, Easton, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 14

1 can (15 ounces) pumpkin
2 cups sugar
1 cup canola oil
4 large eggs, room temperature
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
FILLING:
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 large egg, room temperature
Confectioners' sugar, optional

Steps:

  • In a large bowl, beat the pumpkin, sugar, oil and eggs until well blended. In small bowl, combine the flour, baking powder, cinnamon, baking soda and salt; gradually beat into pumpkin mixture until blended. , For filling, in another small bowl, beat cream cheese and sugar until smooth. Add egg; beat on low just until combined. , Fill paper-lined muffin cups one-third full. Drop filling by tablespoonfuls into center of each cupcake. Cover with remaining batter. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the pumpkin portion comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Dust with confectioners' sugar if desired. Refrigerate leftovers.

Nutrition Facts : Calories 250 calories, Fat 14g fat (3g saturated fat), Cholesterol 54mg cholesterol, Sodium 179mg sodium, Carbohydrate 29g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.

PUMPKIN CUPCAKES



Pumpkin cupcakes image

Use grated pumpkin or butternut squash for these gorgeous, spiced cupcakes

Provided by Good Food team

Categories     Afternoon tea, Dessert

Time 40m

Yield Makes 12

Number Of Ingredients 13

175ml sunflower oil
175g light muscovado sugar
3 large eggs
1 tsp vanilla extract
200g coarsely grated pumpkin or butternut squash flesh
100g sultanas
grated zest 1 orange
2 tsp ground cinnamon
200g self-raising flour
1 tsp bicarbonate of soda
200g tub full-fat cream cheese
85g icing sugar
toasted chopped pecans to decorate (optional)

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.

Nutrition Facts : Calories 386 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 30 grams sugar, Fiber 1 grams fiber, Protein 4.3 grams protein, Sodium 0.45 milligram of sodium

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