BEST-EVER PUMPKIN CUPCAKES
These cupcakes are rumored to be the best ever! Top cupcakes with whipped cream and dust with cinnamon or pumpkin spice.
Provided by cherryschock
Categories Fruits and Vegetables Vegetables Squash
Time 1h35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
- Stir flour, pumpkin pie spice, baking powder, baking soda, and salt together in a bowl. Mix pumpkin puree, evaporated milk, sugar, eggs, and vanilla extract together in a separate bowl until smooth. Add flour mixture to pumpkin mixture and stir until batter is well mixed. Fill muffin cups with batter, about 1/3 cup per cupcake.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool cupcakes in the pan for 20 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 120.8 calories, Carbohydrate 22.6 g, Cholesterol 35.6 mg, Fat 2.2 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 1.1 g, Sodium 199.1 mg, Sugar 15.4 g
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Yaman Magar
[email protected]I would give these cupcakes a 3 out of 5 stars.
5rody
[email protected]These cupcakes were okay, but I've had better.
ab sami
[email protected]Meh.
Inusah Jaleel
[email protected]The cupcakes were dry and the frosting was too thick. I won't be making these again.
*M*E*L*A*N*I*E*
*m*e*l*a*n*i*e*@gmail.comThese cupcakes were a bit too sweet for my taste, but they were still good. I think I'll try reducing the amount of sugar next time.
Alaa Omar
[email protected]These cupcakes were easy to make and turned out great! I used a gluten-free flour blend and they were still fluffy and moist. The cream cheese frosting was also delicious.
troy sarkozy
[email protected]I love this recipe! The cupcakes are moist and flavorful, and the cream cheese frosting is to die for. I've made them several times and they're always a hit.
Abu Talha
[email protected]These cupcakes were delicious! I made them for a fall potluck and they were a huge hit. I'll definitely be making them again.
Serhat Erkol
[email protected]I've made these cupcakes twice now and they're always a success. They're so easy to make and they taste amazing. I love that I can use canned pumpkin puree, which makes them a great recipe for busy weeknights.
Rabby Hossin
[email protected]These pumpkin cupcakes were a hit at my Halloween party! They were moist and fluffy, with a delicious pumpkin flavor. The cream cheese frosting was the perfect finishing touch.