Best 2 Harvest Pumpkin Cupcakes Recipes

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Fall is in the air, and what better way to celebrate the season than with a batch of delicious pumpkin cupcakes? These Harvest Pumpkin Cupcakes are moist, fluffy, and full of pumpkin spice flavor. They're topped with a creamy maple cream cheese frosting that is the perfect finishing touch.

This recipe includes instructions for making the cupcakes from scratch, as well as a shortcut using a cake mix. There are also instructions for making the maple cream cheese frosting and a maple glaze, which can be used to add an extra touch of sweetness.

Whether you're a seasoned baker or a beginner, these Harvest Pumpkin Cupcakes are sure to be a hit. So gather your ingredients and preheat your oven, because it's time to bake!

Here are our top 2 tried and tested recipes!

HARVEST PUMPKIN CUPCAKES



Harvest Pumpkin Cupcakes image

Transform Betty Crocker™ Super Moist™ spice cake mix into a Halloween or fall celebration dessert with this easy harvest pumpkin cupcake recipe.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 24

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ spice cake mix
Water, vegetable oil and eggs called for on cake mix box
1/3 cup canned pumpkin (not pumpkin pie mix)
24 plain mini cake doughnuts
2 containers Betty Crocker™ Rich & Creamy vanilla frosting
1 can (6.4 oz) Betty Crocker™ Easy Flow orange decorating icing
24 pieces (1 1/2 inch) green candy apple licorice twists or black licorice
Small green spearmint gumdrop leaves or green gumdrops

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  • Make cake mix as directed on box, using water, oil and eggs and stirring in pumpkin. Bake as directed for cupcakes. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
  • Place 1 doughnut on top of each cupcake. In medium bowl, mix frosting and food color. Spread frosting on doughnut and around top edge of cupcake.
  • Use orange icing to pipe lines on frosting to look like pumpkins. Insert licorice pieces in top of each stem, adding gumdrops for leaves and vines.

Nutrition Facts : Calories 390, Carbohydrate 60 g, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 300 mg

HARVEST PUMPKIN CUPCAKES



Harvest Pumpkin Cupcakes image

Rich and spicy pumpkin cupcakes with orange cream cheese frosting!

Provided by ARGO®, KARO® and FLEISCHMANN'S®

Categories     Trusted Brands: Recipes and Tips     ARGO®, KARO®, FLEISCHMANN'S®

Time 1h20m

Yield 32

Number Of Ingredients 16

4 eggs, slightly beaten
¾ cup Mazola® Vegetable Plus! Oil
2 cups sugar
1 (15 ounce) can pumpkin
1 ¾ cups all-purpose flour
¼ cup Argo® OR Kingsford's® Corn Starch
4 teaspoons Spice Islands® Pumpkin Pie Spice
2 teaspoons Argo® Baking Powder
1 teaspoon baking soda
¾ teaspoon salt
1 (8 ounce) package cream cheese, softened
3 tablespoons butter OR margarine, softened
1 tablespoon orange juice
2 teaspoons Spice Islands® 100% Pure Bourbon Vanilla Extract
1 ½ teaspoons freshly grated orange peel
4 cups powdered sugar

Steps:

  • To make cupcakes: Blend the eggs, oil, sugar, and pumpkin in a large mixing bowl; set aside. Stir together dry ingredients in a separate bowl. Add dry ingredients to pumpkin mixture and beat until well blended. POUR into lined muffin tins. Fill about 2/3 full. Bake in preheated 350 degrees oven for 30 minutes or until center springs back when touched. Cool 30 minutes. Spread with frosting.
  • To make frosting: Beat cream cheese and butter until fluffy. Add remaining ingredients and beat until smooth. Spread over cooled cupcakes.

Nutrition Facts : Calories 233.4 calories, Carbohydrate 35.9 g, Cholesterol 33.8 mg, Fat 9.6 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 3 g, Sodium 193.9 mg, Sugar 28.4 g

Tips:

  • Choose the right pumpkin: For the best flavor, use a sugar pumpkin or a pie pumpkin. These pumpkins have a sweet, dense flesh that is perfect for baking.
  • Roast the pumpkin before using it: Roasting the pumpkin brings out its natural sweetness and flavor. To roast the pumpkin, cut it in half, remove the seeds, and place it cut-side down on a baking sheet. Roast at 400 degrees Fahrenheit for 45-60 minutes, or until the pumpkin is tender.
  • Use a good-quality cream cheese: The cream cheese is a key ingredient in these cupcakes, so it's important to use a good-quality brand. Look for a cream cheese that is smooth and spreadable.
  • Don't overmix the batter: Overmixing the batter can make the cupcakes tough. Mix just until the ingredients are combined.
  • Fill the cupcake liners about 2/3 full: This will prevent the cupcakes from overflowing in the oven.
  • Bake the cupcakes until a toothpick inserted into the center comes out clean: This will ensure that the cupcakes are cooked through.
  • Let the cupcakes cool completely before frosting them: This will help to prevent the frosting from melting.

Conclusion:

These Harvest Pumpkin Cupcakes are the perfect fall treat. They are moist, flavorful, and topped with a delicious cream cheese frosting. They are sure to be a hit at your next gathering.

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