Pumpkin Spice Toffee Cupcakes Recipe 455

PUMPKIN SPICE CUPCAKES

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.

PUMPKIN SPICE TOFFEE CUPCAKES RECIPE - (4.5/5)

Steps:

• Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. In a large bowl, mix together the spice cake mix, canned pumpkin and eggs until well blended. Pour evenly into the prepared pan. I made my cupcakes very generous in size - filling them 3/4 full - which yielded 12 large cupcakes. Bake for 25 to 30 minutes in the preheated oven, or until a cupcakes are set in the center when you jiggle the pan. Cool completely. Spread whipped frosting on tops and sprinkle with toffee bits. Store in the refrigerator.

PUMPKIN CUPCAKES

Steps:

• For the pumpkin cupcakes: Preheat the oven to 350 degrees F. Line one 12-cup muffin pan with paper cupcake liners.
• In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, baking powder, baking soda and 1/4 teaspoon salt. Set aside.
• In a large bowl, add the butter and the sugar. Beat with a hand-held mixer until light and fluffy, 3 to 4 minutes. Add the pumpkin puree and the vanilla extract. Slowly beat in the eggs, one at a time. Incorporate the dry mixture into the wet mixtures together until thoroughly combined.
• Using an ice cream scoop, fill each cupcake liner 3/4 of the way full. Bake until the tops turn golden brown and a toothpick inserted in the center of the cupcake comes out clean, about 20 minutes. Remove the cupcakes from the oven to a wire rack and cool completely before frosting.
• For the cream cheese frosting: Add the cream cheese, butter, maple syrup, and salt to a large bowl and beat until creamy. Gradually add the powdered sugar until thoroughly combined.
• Top the cupcakes with the frosting and chopped pecans.

SPICED PUMPKIN CUPCAKES

Steps:

• Preheat oven to 350.
• Line muffin pan with paper liners.
• In a small bowl, mix together flour, pumpkin pie spice, baking powder, baking soda and salt.
• In a large bowl, whisk together sugar, oil and eggs until smooth. Add pumpkin puree, maple syrup, and vanilla. Beat well.
• Slowly add flour mixture, beating until smooth.
• Scoop batter into prepared muffin pan. Bake in preheated oven for 22-27 minutes or until tops of cupcakes spring back when lightly touched.
• Let cool in pan on rack for 10 minutes.
• Removes cupcakes from pan and let cool completely on rack.
• To make frosting: In a bowl, using and electric mixer on low speed, beat together cream cheese, butter and salt until creamy.
• Add sugar a little at a time, beating until combined.
• Increase speed to high and beat until light and fluffy.
• If you would like stiffer or sweeter frosting you can add more sugar at this stage 1/4 cup at a time until desired consistency is reached.
• If you would like spicy frosting add the 1 teaspoon of pie spice to the mixture and beat just until evenly distributed. Optionally you can use it to dust the tops of the frosted cupcakes.
• Pipe or spoon frosting onto completely cooled cupcakes.

PUMPKIN SPICE CUPCAKES

Steps:

• Preheat oven to 350°. Beat sugar, pumpkin, eggs and oil until well blended. In another bowl, whisk next seven ingredients; gradually beat into pumpkin mixture. Stir in raisins., Fill each of 24 paper-lined muffin cups with 1/4 cup plus 1 teaspoon batter. Bake until a toothpick inserted in center comes out clean, 28-32 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, beat butter and cream cheese until smooth. Beat in vanilla. Gradually add confectioners' sugar. Frost cupcakes; sprinkle with walnuts. Refrigerate.

FLUFFY PUMPKIN SPICED CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper muffin liners.
• Beat the pumpkin puree, white sugar, brown sugar, shortening, butter, milk, vegetable oil, and eggs together in a large bowl until smooth. Whisk the cake flour, dry buttermilk powder, cornstarch, pumpkin pie spice, baking powder, baking soda, and salt together in another bowl. Add the dry ingredients to the pumpkin mixture, stirring until mixed. Pour batter into the prepared muffin cups, filling each cup about 2/3 full.
• Bake in the preheated until the center of the cupcakes spring back when touched, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.