Polka Dot Pumpkin Cupcakes Recipes
POLKA-DOT CUPCAKES
These cupcakes, which are flavored with orange zest, can be made ahead and kept in airtight containers at room temperature overnight or in the freezer up to one week. Decorated cupcakes will keep at room temperature up to three hours.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 26
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees with racks in top and bottom thirds. Line twenty-four muffin cups (1-cup capacity) with paper or foil liners, and set aside. Whisk together flour, baking powder, and salt in a medium bowl, and set aside.
- Combine butter and sugar in a large bowl; beat until pale and fluffy, about 2 minutes. Add eggs one at a time, mixing well after each addition. Add orange zest. Beat in flour mixture and milk in three alternating batches, beginning and ending with flour mixture. After each addition, beat until just combined, scraping down sides and bottom of bowl as necessary.
- Fill prepared muffin cups with about 1/4 cup batter. Bake, rotating pans once, until cupcakes are just golden brown and spring back to the touch, 18 to 20 minutes. Let cupcakes cool in tins, about 5 minutes, then turn them out onto wire racks. Repeat with any remaining batter. Let cool completely.
- Beat cream cheese, butter, and sugar in a small bowl until just smooth. Add milk and vanilla; beat frosting until combined. Use immediately.
POLKA-DOT PUMPKIN PIE
Steps:
- Preheat oven to 350 degrees F.
- Mix the pumpkin, eggs, sugar, evaporated milk, salt, and spices together, blending well. Put into the pie shell and scatter the raisins evenly over the top. Bake on the middle rack for 45 minutes.
POLKA DOT PUMPKIN CUPCAKES
Miniature chocolate chips dot these rich pumpkin and cream cheese cupcakes. No frosting required for these treats.
Provided by Allrecipes Member
Time 1h15m
Yield 18
Number Of Ingredients 10
Steps:
- PREHEAT oven to 325 degrees F. Grease or paper-line 18 muffin cups.
- BEAT cream cheese, egg and granulated sugar in small mixer bowl until smooth. Stir in morsels.
- COMBINE cake mix, pumpkin, water, eggs, pumpkin pie spice and baking soda in large mixer bowl; beat on medium speed for 3 minutes. Pour batter into prepared muffin cups, filling 3/4 full. Spoon about 1 tablespoon topping over batter.
- BAKE for 25 to 30 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.
Nutrition Facts : Calories 201.8 calories, Carbohydrate 23.3 g, Cholesterol 54.4 mg, Fat 11 g, Fiber 0.6 g, Protein 3.7 g, SaturatedFat 4.5 g, Sodium 207.3 mg, Sugar 16.5 g
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