pumpkin spice cupcakes

These Pumpkin Spice Cupcakes with Cream Cheese Frosting from Good Housekeeping are an instant crowd-pleaser during the fall months. 

Pumpkin Spice Cupcakes With Cream Cheese Frosting

c. all-purpose flour

pumpkin pie spice

baking powder

baking soda

kosher salt

c. pure pumpkin

tbsp. molasses (not blackstrap)

pure vanilla extract

c. (1 stick) unsalted butter,

c. sugar

eggs

cream cheese,

tbsp. butter,

confectioners' sugar

vanilla extract

Fluffy, soft, and moist, these pumpkin cupcakes come together quickly and easily. Topped with a delicious cream cheese frosting, these cupcakes are perfect for fall!

Pumpkin Cupcakes

all-purpose flour ((240 grams))

sugar ((100 grams))

salt

ginger

cinnamon

pureed pumpkin ((425 grams/15-ounce))

vegetable oil ((240 milliliters))

light brown sugar ((220 grams))

unsalted butter (softened, (151 grams))

cream cheese (room temperature (225 grams))

sugar (sifted (480 grams))

Preheat the oven to 350F. Line 2 (12-cup) muffin pans with paper cupcake liners. (If you only have 1 muffin pan, instructions will follow for how to bake in batches.)

In a large bowl, sift together the flour, granulated sugar, baking powder, baking soda, salt, pumpkin pie spice, ginger, and cinnamon.

In another bowl, whisk together the pumpkin, oil, brown sugar, eggs, and vanilla. Add the pumpkin mixture to the flour mixture, and stir just until no streaks of flour remain.

Fill the paper liners three-quarters full with batter (about ¼ cup). If baking with one pan, cover the remaining batter in the bowl and set aside.

Bake for 20 minutes or until a toothpick inserted into the center comes out clean. If baking two pans at once, rotate the pans and swap oven racks after 12 minutes. Let cool in the pan for 10 minutes. Remove and finish cooling on a wire rack. (If baking a second batch, let the pan cool for a few minutes once the baked cupcakes are removed, then line the pan again, fill, and bake as before.)

For the Pumpkin Cupcakes:

In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl, beat butter on medium speed until creamy, about 1 minute. Add the cream cheese. Beat on medium speed until smooth, about 2 minutes, stopping to scrape down the sides of the bowl a few times.

Beat in the vanilla and salt just until combined.

Sift the powdered sugar into a large bowl.

With the mixer on low speed, slowly add the powdered sugar. When fully combined, increase the speed to medium and beat until light and fluffy, about 1 minute. Place frosting in a piping bag fitted with a large closed star tip. Pipe over cooled cupcakes and decorate as desired.

For the Cream Cheese Frosting:

https://www.youtube.com/watch?v=1UyJetT4hK0&lc=UgxkAziMoEeDQLNd_qJ4AaABAg

How to Make Pumpkin Cupcakes 
Full Recipe: https://preppykitchen.com/pumpkin-spice-cupcakes/

I have a soft spot for pumpkin everything but as you might know, I hate fondant. Yes I use it but only on the rarest of occasions. It just doesn’t taste great. So I was determined to pipe some pumpkins for these cupcakes and not shape them out of rock-hard sugar paste you have to pick off before eating. My pumpkin spice cupcakes are cored and filled with a home made vanilla pudding, then topped with buttercream; both regular and pumpkin-shaped!

I used all the Fall spices for these delicious pumpkin cupcakes! Cinnamon, ginger, allspice, cloves and nutmeg! Yes the recipe makes more vanilla pudding than you need. No you will not be complaining about having some extra delicious homemade pudding to snack on! I tried some different brands of pudding mixes and even the fancy organic ones weren’t nearly as good as the home-made kind. I think it’s the vanilla they use.

Recipe Note: The leavening agents somehow got cut out of the video. 1 tsp baking soda 6g
4 tsp baking powder 16g

How to Make Pumpkin Cupcakes

Light and tender pumpkin spice cupcakes with a rich and sweet maple cream cheese frosting. Easy to make and full of delicious pumpkin flavor!

Pumpkin Spice Cupcakes

all-purpose flour

pumpkin puree

brown sugar (, packed)

sugar

canola oil

Tablespoons butter (, softened)

cream cheese (, softened)

maple extract

Prepare

Preheat the oven to 350°F. Prepare 12 muffin cups by lining with paper liners. Whisk together the flour, pumpkin pie spice, baking powder, baking soda, salt and cinnamon in a small bowl and set aside.

In a large bowl, whisk together the pumpkin puree, brown sugar, sugar, canola oil and eggs and mix until well blended. Mix in the flour mixture until combined.

Bake

Scoop into prepared muffin tin, filling 1/2 to 2/3 of the way full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the pan and let cool on a cooling rack.

Frost

For the frosting, beat together the butter and cream cheese until light and fluffy. Add the powdered sugar slowly and beat until light and fluffy. Beat in the vanilla and maple extract. If necessary, add more powdered sugar until the frosting is firm enough to hold its shape but still light and fluffy.

Frost the cooled cupcakes with a 1M frosting tip or piping bag if desired.

This easy cupcakes recipe makes the perfect introduction to fall! With warm spices and deep pumpkin flavour, these pumpkin spice cupcakes are delicious served with a warm cup of cider!

vegetable oil

flour

tsp baking soda

cloves

tsp sea salt

oz low fat cream cheese (at room temperature)

unsalted butter (at room temperature)

icing sugar

milk

turbinado sugar for garnish (optional)

Preheat your oven to 350 degrees Fahrenheit and prepare one 12-cup muffin tin with some paper liners.

Combine the pumpkin puree, eggs, sugar and oil in a large bowl and whisk everything together until combined.

In a separate bowl whisk together all the dry ingredients (the flour, baking soda, spices and salt) and then dump the dry ingredients into the wet ingredients.

Using a rubber spatula or a wooden spoon, combine the wet and dry ingredients until they're just combined and the flour just disappears.

Spoon the mixture evenly into the 12 muffin cups lined with paper liners until all the batter is distributed evenly.

Bake the cupcakes at 350 degrees for about 20 minutes, or until a toothpick inserted into the middle of one of the cupcakes comes out clean.

When they're done, the pumpkin spice cupcakes will be nice and puffy, with a gorgeous brown colour.

Remove the cupcakes from the tin and place them on a wire rack to cool completely while you prepare the frosting.

For the Cupcakes:

Mix the room temperature cream cheese and the room temperature butter on high speed in the bowl of your stand mixer (a hand-held mixer works just fine for this job too!).

Add the icing sugar, one cup at a time, scraping down the bowl between each addition to make sure it's incorporated evenly. Add the milk one teaspoon at a time, making sure to watch the texture of the frosting carefully. If your frosting is quite soft you may only need to add 2 tsp of milk. Once the milk is added, continue to mix on high speed until the frosting is light and fluffy (about 2 more minutes).

Once the cupcakes have cooled completely to room temperature, pipe the frosting in a circular motion on top of each cupcake using whatever tip you wish (or simply spread it, if that's more your style).

Sprinkle some turbinado sugar over each cupcake to garnish, and serve!

For the Frosting:

https://content.jwplatform.com/videos/zPlvVz0J.mp4

Pumpkin spice cupcakes are the perfect fall dessert! They've got a rich pumpkin flavour with a spicy kick, but the cream cheese frosting is light and fluffy and oh so creamy. If you like anything pumpkin spice, you're going to love this easy cupcakes recipe.

These perfectly moist, tender and spiced Pumpkin Cupcakes with a Halloween festive Candy Cane buttercream will definitely get you in the fall baking mood! 

Pumpkin Cupcakes with Candy Corn Buttercream

eggs (room temperature)

brown sugar (packed)

water

¼ teaspoon McCormick ground nutmeg

unsalted butter (room temperature)

confectioners’ sugar

heavy cream

McCormick Color From Nature Assorted food color

Begin by preheating your oven to 350 degrees and adding 16-18 cupcake liners to two 12 muffin pans.

In the mixer bowl, add eggs and both granulated and brown sugar and beat for 3 minutes on high speed.

Next pour in oil, hot water, and pumpkin and mix until incorporated. Scrape sides of bowl as needed.

Turn your mixer to the slowest speed and carefully add flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix until just combined.

Using an ice cream scooper, scoop cake batter into each cupcake liner filling only 2/3s of the way.

Bake for 16-20 minutes or until a toothpick inserted into the center comes out barely clean.

Allow the cupcakes to cool in the pans for 10 minutes then remove the cupcakes from the pans and place them on a cooling rack to cool completely.

In your stand mixer, add butter and salt at medium low speed.

Next turn the mixer down to low and slowly add powdered sugar in small portions until all is added then turn the speed to medium high to combine.

Add heavy cream and vanilla extract and mix until nice and fluffy.

Evenly separate the buttercream into three different bowls leaving one bowl plain.

Color one bowl using the sunflower color and set aside.

Color another bowl pumpkin by using both the berry and sunflower colors.

To pipe cupcakes, start by piping one wide ring on top of cupcakes using round tip with the sunflower color then follow up on top of ring with pumpkin color with round tip and finish piping one dollop of plain color with star tip on top and serve.

For the Buttercream:

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