BANANA-PUMPKIN CUPCAKES
My favorite banana cupcake recipe with a little twist. The addition of pumpkin puree and pumpkin pie spice dress this cupcake up for fall! Make them even more delicious by filling with your favorite cream filling and topping with frosting.
Provided by Plum Mojo
Categories Fruits and Vegetables Vegetables Squash
Time 35m
Yield 30
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 30 muffin cups with paper liners.
- Mix flour, baking soda, and pumpkin pie spice together in a medium bowl.
- Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Beat in eggs, one at a time, until fluffy. Add canned pumpkin, sour cream, and bananas; mix until well combined. Add flour mixture gradually, mixing until incorporated.
- Fill the prepared muffin cups 2/3 full with batter.
- Bake cupcakes in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes.
Nutrition Facts : Calories 133.5 calories, Carbohydrate 20 g, Cholesterol 30.1 mg, Fat 5.3 g, Fiber 0.7 g, Protein 2.1 g, SaturatedFat 3.1 g, Sodium 94.8 mg, Sugar 11.3 g
SURPRISE PUMPKIN CUPCAKES
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
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.
QUICK AND EASY PUMPKIN CUPCAKES
My grandmother used to make these around the holidays. They are a big hit at office parties and with kids! They are very quick and easy. If you want icing, I recommend whipped cream cheese icing, but they are very good without it.
Provided by Angel Fletcher
Categories Fruits and Vegetables Vegetables Squash
Time 35m
Yield 24
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
- Beat pumpkin puree, water, and eggs together in a bowl until smooth. Stir cake mix into the pumpkin mixture until you get a smooth batter. Gently fold chocolate chips through the batter. Spoon batter into prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 134.9 calories, Carbohydrate 21 g, Cholesterol 15.5 mg, Fat 5.2 g, Fiber 1.2 g, Protein 2.2 g, SaturatedFat 2.4 g, Sodium 176.4 mg, Sugar 13.8 g
PUMPKIN CHEESECAKE CUPCAKES
After deciding against buying a springform pan, but wanting cheesecake for Thanksgiving, I combined a few recipes to get this final product. It got great reviews from all the family! These cupcakes really should be made the day before, as well as the frosting. I store mine in tupperware in the fridge so they set up nicely.
Provided by Cassandra
Categories Fruits and Vegetables Vegetables Squash
Time 1h10m
Yield 24
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with foil liners.
- Crush graham crackers and 2 tablespoons ground ginger together in a resealable plastic bag; pour into a bowl. Add butter to graham cracker mixture and mix with a fork or pastry blender until blended.
- Beat cream cheese, white sugar, and brown sugar together in a large bowl until creamy; beat in pumpkin puree. Add cinnamon, 1 tablespoon ginger, nutmeg, cloves, and salt; add eggs 1 at a time, beating well after each addition.
- Press 1 tablespoon graham cracker mixture into the base of each prepared muffin cup, pressing mixture slightly up the sides of the liners. Fill each cup with cream cheese mixture.
- Bake in the preheated oven until tops are smooth and cupcakes jiggle slightly when moved, about 15 minutes. Cool in the pans for 10 minutes before transferring to a wire rack to cool.
- Stir sour cream, confectioners' sugar, and vanilla extract together in a bowl until frosting is smooth. Top each cheesecake with the topping and sprinkle with cinnamon.
Nutrition Facts : Calories 226.1 calories, Carbohydrate 17.6 g, Cholesterol 65.9 mg, Fat 16 g, Fiber 1 g, Protein 3.9 g, SaturatedFat 9.6 g, Sodium 220.3 mg, Sugar 12.2 g
EASY CHEESECAKE-FILLED CUPCAKES (VEGAN)
I veganized an old family recipe and it was a huge success. These are classic chocolate cupcakes with a chocolate chip cheesecake center. Popular with omnivores, as well as vegans!
Provided by Emily Kennedy
Time 1h5m
Yield 18
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
- Combine flour, sugar, cocoa, baking soda, and salt for cupcakes together in a bowl. Add water, oil, vinegar, and vanilla and beat until combined; be careful not to overmix.
- Beat vegan cream cheese and sugar for filling together in a separate bowl until smooth. Add vegan yogurt, cornstarch, vanilla, and salt and beat until combined. Fold in chocolate chips.
- Fill each prepared muffin cup 2/3 full with chocolate batter. Spoon a heaping tablespoon of the cream cheese mixture on top of the chocolate batter. Sprinkle the remaining sugar on top.
- Bake in the preheated oven until both the cake and filling appear set, about 20 minutes. Remove from the oven and let cool completely, about 30 minutes; these taste best when completely cooled.
Nutrition Facts : Calories 247 calories, Carbohydrate 34.1 g, Fat 13.9 g, Fiber 3.5 g, Protein 3.1 g, SaturatedFat 5.4 g, Sodium 195.1 mg, Sugar 16.3 g
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