Polka Dot Pumpkin Cupcakes Recipes

POLKA-DOT CUPCAKES

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

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.