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!
HARVEST PUMPKIN CUPCAKES
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
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
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
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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