Pumpkin Cupcakes With Creamy Cream Cheese Frosting Recipes

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PUMPKIN SPICE CUPCAKES WITH CREAM CHEESE FROSTING



Pumpkin Spice Cupcakes with Cream Cheese Frosting image

This is a wonderful recipe I discovered and changed a bit to suit my taste. I love the flavor of pumpkin and the cinnamon makes ordinary cream cheese frosting extra special. When I made a batch for my husband to take to work, he said they disappeared in record time. -Debbie Wiggins, Longmont, Colorado

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 18

3/4 cup butter, softened
2-1/2 cups sugar
3 large eggs, room temperature
1 can (15 ounces) solid-pack pumpkin
2-1/3 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1 cup buttermilk
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
2 teaspoons ground cinnamon

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to creamed mixture alternately with buttermilk, beating well after each addition., Fill 24 paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers.

Nutrition Facts : Calories 340 calories, Fat 14g fat (8g saturated fat), Cholesterol 62mg cholesterol, Sodium 233mg sodium, Carbohydrate 53g carbohydrate (41g sugars, Fiber 1g fiber), Protein 4g protein.

PUMPKIN SPICE CUPCAKES WITH CREAM CHEESE FROSTING



Pumpkin Spice Cupcakes With Cream Cheese Frosting image

Definitely a hit for Halloween!

Provided by Cupcakebakinfeind

Categories     Fruits and Vegetables     Vegetables     Squash

Time 50m

Yield 24

Number Of Ingredients 15

2 ½ cups white sugar
¾ cup butter, softened
3 eggs
1 (15 ounce) can solid-pack pumpkin puree
2 ⅓ cups all-purpose flour
1 tablespoon pumpkin pie spice
1 tablespoon ground cinnamon
¾ teaspoon baking powder
½ teaspoon ground ginger
1 cup buttermilk
1 (8 ounce) package cream cheese, softened
½ cup butter, softened
4 cups confectioners' sugar
2 teaspoons ground cinnamon
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  • Beat white sugar and 3/4 cup butter together in a bowl using an electric mixer until smooth and creamy; add eggs, 1 at a time, beating well after each addition. Beat pumpkin into creamed butter mixture.
  • Mix flour, pumpkin pie spice, 1 tablespoon cinnamon, baking powder, and ginger together in a bowl; stir into creamed butter mixture, alternating with buttermilk, until batter is smooth. Fill each muffin cup 3/4-full with batter.
  • Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Cool in muffin tin for 10 minutes before transferring to wire rack.
  • Beat cream cheese and 1/2 cup butter together in a bowl using an electric mixer until fluffy. Beat confectioners' sugar, 2 teaspoons cinnamon, and vanilla extract into creamed butter until frosting is smooth. Spread frosting on each cupcake.

Nutrition Facts : Calories 345.3 calories, Carbohydrate 53.8 g, Cholesterol 59.3 mg, Fat 13.8 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 8.4 g, Sodium 173.9 mg, Sugar 42.5 g

PUMPKIN CUPCAKES WITH CREAM CHEESE FROSTING



Pumpkin Cupcakes with Cream Cheese Frosting image

Pumpkin cupcakes are great for the holidays, including Halloween and Thanksgiving. I make these cupcakes almost every holiday and my family loves it, even the little kids. I got this recipe from one of my teachers in school and I absolutely loved it.

Provided by stephanyss

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h40m

Yield 36

Number Of Ingredients 12

3 cups baking mix (such as Bisquick ®)
1 (15 ounce) can pumpkin puree
1 cup white sugar
1 cup brown sugar
4 eggs
¼ cup butter, softened
¼ cup milk
2 teaspoons pumpkin pie spice
½ (8 ounce) package cream cheese, softened
½ cup butter, softened
4 ½ cups confectioners' sugar, divided
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease or line 36 muffin cups with paper liners.
  • Beat baking mix, pumpkin puree, white sugar, brown sugar, eggs, 1/4 cup butter, milk, and pumpkin pie spice together in a bowl using an electric mixer on low speed until well mixed; spoon into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 30 minutes. Cool cupcakes in pan for 5 minutes before transferring to a wire rack to cool completely.
  • Beat cream cheese and 1/2 cup butter together in a bowl using an electric mixer on low speed until smooth and creamy. Beat 2 cups confectioners' sugar and vanilla extract into creamed butter mixture on low speed until well mixed; increase to high speed and beat until fluffy. Gradually pour 2 1/2 cups confectioners' sugar into frosting and beat on medium speed until frosting is thickened.
  • Spoon frosting into a resealable plastic bag and snip 1 corner. Pipe frosting onto the cooled cupcakes.

Nutrition Facts : Calories 197.2 calories, Carbohydrate 32.5 g, Cholesterol 34.4 mg, Fat 7.1 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 3.7 g, Sodium 200.8 mg, Sugar 25.5 g

PUMPKIN CUPCAKES WITH CREAMY CREAM CHEESE FROSTING



Pumpkin Cupcakes With Creamy Cream Cheese Frosting image

These are very moist and rise very high when baked, they are fairly sweet so you may wish to reduce the sugar by a few tablespoons. You may also bake in jumbo muffin tins to yield 10 and increasing the baking time. These are very good!

Provided by Kittencalrecipezazz

Categories     Dessert

Time 28m

Yield 18 serving(s)

Number Of Ingredients 15

3/4 cup vegetable oil
4 large eggs
2 cups sugar
1 (15 ounce) can pure pumpkin puree
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 cup butter, softened (no substitutes)
1 (8 ounce) package cream cheese, softened
2 teaspoons vanilla
2 tablespoons whipping cream, unwhipped
3 1/2 cups sifted confectioners' sugar

Steps:

  • Set oven to 350 degrees F (set oven rack to second-lowest position).
  • Prepare 18 muffin tins fitted with paper liners fitted in each tin.
  • For the cupcakes; In a large mixing bowl beat together the oil with eggs, sugar, pumpkin puree and vanilla until well combined.
  • In another bowl combine the flour with the next 4 ingredients; add to the pumpkin mixture and beat until well combined.
  • Fill each tin about three-quarters full.
  • Bake for about 18-22 minutes or until cupcakes test done.
  • Cool completely before filling.
  • For the frosting; in a bowl beat the cream cheese with butter, vanilla and cream until fluffy.
  • Add in confectioners sugar and beat until creamy (adding in more cream or milk if necessary to achieve the right consistency for spreading).
  • Spread onto the top of each cooled cupcake.

PUMPKIN CUPCAKES WITH CREAM CHEESE FROSTING



Pumpkin Cupcakes with Cream Cheese Frosting image

As it does so famously with spiced carrot cake, cream cheese frosting makes these already delicious pumpkin cupcakes even more scrumptious.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 12

Number Of Ingredients 10

1 pkg. (14 oz.) pumpkin quick bread mix
1 cup water
3 Tbsp. vegetable oil
2 eggs
1/2 cup chopped pecans
1/2 cup butter, at room temperature
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, at room temperature
2 cups powdered sugar, sifted
1 tsp. vanilla extract
12 JET-PUFFED PUMPKIN SPICE MALLOWS Marshmallow

Steps:

  • HEAT oven to 375° F.
  • BEAT first 5 ingredients with mixer until blended; spoon into 12 paper-lined muffin cups.
  • MEANWHILE, beat cream cheese, butter and vanilla in large bowl with mixer until creamy. Turn the mixer to low speed and slowly beat in sugar.
  • FILL a piping bag with a large open star tip on it with 1 cup of frosting. Hold the piping bag straight up, start frosting from the outside edge, and begin swirling around the outside edge. Continue squeezing with constant pressure as you work around the edge of the cupcake and into the center. Finish the spiral in the center, release pressure on the bag, and pull straight up.
  • IMMEDIATELY place one marshmallow on center of frosting.
  • ENJOY within 3 hours or cover with loose plastic wrap and keep refrigerated.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

PUMPKIN CUPCAKES WITH CREAM CHEESE FROSTING



Pumpkin Cupcakes With Cream Cheese Frosting image

Make and share this Pumpkin Cupcakes With Cream Cheese Frosting recipe from Food.com.

Provided by invictus

Categories     Dessert

Time 40m

Yield 24 cupcakes, 24 serving(s)

Number Of Ingredients 17

4 eggs
2 cups sugar
2 cups flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon nutmeg
2 cups mashed cooked pumpkin
1/2 cup vegetable oil
1/2 cup milk
1/2 cup chopped pecans (optional)
1/2 cup chopped dates (optional)
8 ounces cream cheese
1/4 cup butter (1/2 stick)
1 lb powdered sugar
1 teaspoon vanilla extract
1 pinch salt
3 tablespoons milk or 3 tablespoons cream

Steps:

  • Beat eggs at medium speed with an electric blender until blended. Add sugar, flour, baking soda, baking powder, nutmeg, pumpkin, oil and milk. Stir in pecans and dates if desired.
  • Place paper baking cups in muffin pans, and lightly coat with cooking spray. Spoon batter into cups, filling them ¾ full.
  • Bake at 350°F for 20 to 25 minutes or until a wooden toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the pan and cool completely on a wire rack.
  • Blend softened cheese and butter in mixer. Add sugar and vanilla. Beat in enough milk or cream to reach desired consistency. Frost each cooled muffin with a bit of frosting before serving.

Nutrition Facts : Calories 286.8, Fat 10.9, SaturatedFat 4.1, Cholesterol 47.5, Sodium 163.8, Carbohydrate 45.3, Fiber 0.5, Sugar 35.7, Protein 3.1

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