PUMPKIN SPICE CUPCAKES
This hearty pumpkin cupcake with a cinnamon-cream cheese frosting is good in the fall or any other time of the year.
Provided by Javaru
Categories Fruits and Vegetables Vegetables Squash
Time 1h40m
Yield 24
Number Of Ingredients 20
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside.
- Beat 1/2 cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
- While the cupcakes are cooling, make the frosting by beating the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. Beat in the confectioners' sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy. Once the cupcakes are cool, frost with the cream cheese icing.
Nutrition Facts : Calories 243.9 calories, Carbohydrate 37.2 g, Cholesterol 41.6 mg, Fat 9.8 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 6 g, Sodium 220.1 mg, Sugar 26.8 g
CREAM-FILLED PUMPKIN CUPCAKES
Make and share this Cream-Filled Pumpkin Cupcakes recipe from Food.com.
Provided by Mom2Rose
Categories Dessert
Time 35m
Yield 18 cupcakes, 18 serving(s)
Number Of Ingredients 15
Steps:
- In a large mixing bowl, combine the sugar, oil, pumpkin and eggs.
- Combine the flour, baking soda, salt, baking powder and cinnamon; add to pumpkin mixture and beat until well mixed.
- Fill paper-lined muffin cups two-thirds full.
- Bake at 350° for 18-22 minutes or until a toothpick comes out clean.
- Cool for 10 minutes before removing from pans to wire racks to cool completely.
- For filling, combine cornstarch and milk in a small saucepan until smooth.
- Bring to a boil, stirring constantly.
- Remove from the heat; cool to room temperature.
- In a large mixing bowl, cream shortening, butter and confectioners' sugar.
- Beat in vanilla if desired.
- Gradually add the cornstarch mixture, beating until light and fluffy.
- Using a sharp knife, cut a 1-in. circle 1 inches deep in the top of each cupcake.
- Carefully remove tops and set aside.
- Spoon or pipe filling into cupcakes.
- Replace tops.
Nutrition Facts : Calories 375, Fat 19.1, SaturatedFat 4.9, Cholesterol 55.7, Sodium 330.3, Carbohydrate 48.9, Fiber 0.6, Sugar 35.7, Protein 3.5
CREAM-FILLED PUMPKIN CUPCAKES
Here's a charming use for pumpkin. Bursting with flavor and plenty of eye-catching appeal, these sweet and spicy filled cupcakes are bound to dazzle your family any time of the year. -Ali Johnson, Petersburg, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 1-1/2 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, beat sugar, oil, pumpkin and eggs until well blended. Combine flour, baking soda, salt, baking powder and cinnamon; gradually beat into pumpkin mixture until well blended., Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, combine cornstarch and milk in a small saucepan until smooth. Bring to a boil, stirring constantly. Remove from heat; cool to room temperature. , In a large bowl, cream shortening, butter and confectioners' sugar until light and fluffy. Beat in vanilla if desired. Gradually add cornstarch mixture, beating until smooth, 3-5 minutes., Using a sharp knife, cut a 1-in. circle 1 in. deep in the top of each cupcake. Carefully remove tops and set aside. Spoon or pipe filling into cupcakes. Replace tops. If desired, add a clove "pumpkin stem" to the tops.
Nutrition Facts : Calories 397 calories, Fat 19g fat (4g saturated fat), Cholesterol 49mg cholesterol, Sodium 342mg sodium, Carbohydrate 54g carbohydrate (42g sugars, Fiber 1g fiber), Protein 4g protein.
ULTIMATE CHOCOLATE CUPCAKES STUFFED HALLOWEEN CUPCAKES
Creamy pumpkin-shaped cheesecakes are stuffed inside the most amazing chocolate cupcake topped with a swirl of chocolate ganache frosting and Halloween sprinkles.
Provided by Beth
Categories Dessert
Number Of Ingredients 15
Steps:
- Pour finely chopped chocolate and cocoa powder into a large mixing bowl.
- Add hot coffee and stir until chocolate melts.
- Place in the refrigerator to cool for about 20 minutes.
- Once cooled, whisk in oil, eggs, white vinegar, and vanilla extract.
- In a separate bowl whisk together the sugar, flour, baking soda, and salt.
- Add it to the chocolate bowl and whisk until smooth.
- Place cupcake liners in cupcake pan.
- Pour a thin layer of batter into each of the cupcake liners.
- Remove the Mini Cheesecake Pumpkins from the freezer.
- Un-mold them, and stick 2 cheesecakes together (put their backsides together then place them in the center of each cupcake liner making sure all the pumpkins are facing the same direction. (Mark your pan so you know which way they are facing.)
- Fill the cupcake liners up over the cheesecake pumpkins.
- Once all the cups are filled allow them to sit at room temperature for about 20 minutes.
- While you are waiting, preheat your oven to 350 degrees.
- Bake the cupcakes for 20-22 minutes until they are set around the edges and puffed in the middle.
- As the cupcakes cool, they will sink a bit in the center.
- Allow them to cool completely.
- Place chopped chocolate in the bowl of a food processor.
- Pulse until chocolate is fine crumbs.
- Heat heavy whipping cream in a small saucepan over medium heat.
- Stir often until it just comes to a boil. Pour the hot cream over the chocolate, put the lid on the food processor bowl, and let sit for 2-3 minutes.
- Pulse for 3 seconds.
- Remove lid and scrape down the sides and bottom of the food processor bowl.
- Return lid and pulse for 5 more seconds or until the mixture, which is called ganache, is smooth.
- Pour ganache into a mixing bowl and chill in the refrigerator for 15 minutes, then remove and stir.
- Refrigerate for 15 more minutes.
- Then use an electric mixer to beat the ganache until it's lighter in color.
- Immediately spoon the frosting into a piping bag fitted with a large star tip and pipe big swirls over cooled cupcakes.
- Add sprinkles on top if desired.
STUFFED CUPCAKES
A not so sweet chocolate cupcake with a sweet cream cheese filling. We have made this per the recipe and made numerous tweaks (lemon cupcake- adding a little strawberry preserves to the filling). We have also made this with Hershey's Dark cocoa which made the cupcakes a bit more rich. For those not wanting to cook with butter, margarine is fine. This was originally given as a 'child-friendly' recipe and has never failed to delight.
Provided by ValkyrieQueen
Categories Dessert
Time 35m
Yield 12 cupcakes
Number Of Ingredients 12
Steps:
- Preheat oven to 375.
- Line muffin pan with 12 baking cups.
- In a small bowl, mix cream cheese, 1/4 cup of sugar, nuts and 1/2 tsp vanilla until well blended (set aside).
- In a small bowl, mix flour, cocoa and baking powder.
- In a medium bowl, cream the butter and 1/2 cup sugar until fluffy.
- Stir in egg and 1/2 tsp into the butter/sugar bowl.
- Stir in about 1/2 of the flour mixture into the butter mixture.
- Slowly stir in milk until smooth.
- Stir in the remaining flour and mix until smooth.
- Spoon about 1 Tbs of batter into each baking cup. Add about 1 tsp of the cream cheese/nut mixture. Finish filling with batter.
- Bake for 20 minutes - Cool on rack.
Nutrition Facts : Calories 158.4, Fat 8.1, SaturatedFat 4.6, Cholesterol 37, Sodium 99, Carbohydrate 19.9, Fiber 0.9, Sugar 12.7, Protein 2.7
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