Easy Peazy Pumpkin Cupcakes Recipes

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PUMPKIN CUPCAKES WITH CINNAMON CREAM CHEESE FROSTING



Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting image

Super light and moist Pumpkin Cupcakes topped with cinnamon cream cheese frosting and a pumpkin candy, for a fun and easy fall dessert!

Provided by Lauren Allen

Categories     Dessert

Time 38m

Number Of Ingredients 20

1 cup canned pumpkin
1/2 cup granulated sugar
1/2 cup light brown sugar (, packed)
1/2 cup oil ((vegetable or canola oil))
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/8 teaspoon nutmeg
1/8 teaspoon ground ginger
1/4 cup unsalted butter (, room temperature)
8 ounces cream cheese (, room temperature)
2-3 cups powdered sugar ((depending on the frosting consistency you want))
1 teaspoon vanilla extract
1/5 teaspoon ground cinnamon
12 Pumpkin candies (, optional, for garnish)

Steps:

  • Preheat oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
  • In a large mixing bowl combine sugars, eggs, pumpkin puree, oil and vanilla.
  • In separate bowl combine flour, baking soda, baking powder, spices and salt.
  • Add dry ingredients to bowl with the pumpkin mixture and stir to combine.
  • Scoop the batter evenly into prepared muffin tin. Bake for 15-18 minutes, or until a toothpick inserted in center comes out clean.
  • Remove cupcakes to a cooling rack and cool completely before frosting.

Nutrition Facts : Calories 388 kcal, Carbohydrate 48 g, Protein 4 g, Fat 21 g, SaturatedFat 7 g, Cholesterol 66 mg, Sodium 222 mg, Fiber 1 g, Sugar 38 g, ServingSize 1 serving

HOME



Home image

Categories     Cake

Yield 24

Number Of Ingredients 6

●1 package (18.25 ounces) spice cake mix
● 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
●3 large eggs
●1/3 cup vegetable oil
●1/3 cup water
●1 container (16 ounces) prepared cream cheese or vanilla frosting

Steps:

  • Preheat oven to 350° F. Paper-line or grease 24 muffin cups.
  • Blend cake mix, pumpkin, eggs, oil and water in large mixer bowl until moistened. Beat on medium speed for 2 minutes. Pour batter into prepared muffin cups, filling 3/4 full.
  • Bake for 18 to 23 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Spread cupcakes with frosting. Decorate with assorted sprinkles, if desired.

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