1 tsp
pumpkin pie spice 1 tsp baking powder 1/2 tsp cinnamon 1/2 tsp baking soda 1/2 tsp salt 1 cup pumpkin puree 1/2 cup sugar 1/2 cup brown sugar, packed 1/2 cup vegetable oil 2 large eggs For the frosting 1/4 cup unsalted butter, room temperature 1 (8oz) package cream cheese, room temperature 2-3 cups powdered sugar (depending on the frosting consistency you want) 1 tsp vanilla extract 1 1/2 tsp cinnamon 9 mellowcreme pumpkins candy, for garnish Instructions Preheat oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside. In a large bowl, combine flour, pumpkin pie spice, baking powder, cinnamon, baking soda and salt. In a separate bowl combine pumpkin puree, sugars, vegetable oil and eggs. Pour mixture over dry ingredients and stir, just until moist. Scoop the batter evenly into prepared muffin tin. Bake for 15-18 minutes, or until a toothpick inserted in center comes out clean. Remove from oven and cool completely on a wire rack before frosting. For the frosting Beat butter and cream cheese together until light and fluffy, 2-3 minutes. Add vanilla and cinnamon. Gradually add powdered sugar and beat until you reach the desired frosting stiffness that you want. Frost the cupcakes and garnish with pumpkin candy, if desired. By Lauren Allen
PumpkinCupcakeswithCinnamonCreamCheeseFrosting. A soft, delicate cupcake that’s filled withpumpkin and spices, a cool, thick, cinnamoncreamcheesefrosting, and to top it off
As in, rain has not stopped pouring for more than a few minutes, leaves are all over the ground, school is in serious high-stress mode, and all I want to do is bake withpumpkin, cinnamon, and apples
Sift a tiny amount of ground cinnamon over the top of the iced cupcakes. Whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper into a medium bowl
Fill with apple pie filling, and then frost withcinnamoncreamcheesefrosting. Whip the creamcheese and butter in an electric mixer with the paddle attachment until fully incorporated
The have just enough pumpkin and the cinnamoncreamcheesefrosting just takes them over the top. I love pumpkin everything so its really due time that I have a pumpkin sugar cookie recipe
Add the creamcheese, vanilla, cinnamon, and powdered sugar and mix until smooth. You can rest assured that this recipe is tried and true and that I'm not kidding when I say they're the most moist and delicious pumpkincupcakes in all the land, because it's based one of my all-time most popular recipes
To make the frosting, add the butter, pumpkin, powdered sugar, cinnamon, and milk to a mixing bowl and mix beginning on low, then moving to high as the sugar gets incorporated
Since these cupcakes were just for us, I got pretty lazy with the frosting. If you’re making these for a special occasion you can dust a little cinnamon over them and place a slice or two of banana on top, that way people know that they’re banana cupcakes
In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Beat the creamcheese, butter, and pumpkin in a large bowl until thoroughly combined and fluffy
cinnamon (or pumpkin pie spice). cinnamon. Pumpkin cake withcreamcheesefrosting. Top it off with a candied pecan (or a candy corn pumpkin for the kids), and you're set
- Posted using BlogPress from my iPad Carrot CupcakeswithCinnamonCreamCheeseFrosting. Even though these cupcakes are loaded with carrots, they are not healthy cupcakes, but they are DELICIOUS
Today, I'm sharing a Pumpkin Cupcake withPumpkin Spice CreamCheeseFrosting. -) You really can't go wrong with a great pumpkin cake, pumpkin pie or pumpkincheesecake
Combine pudding with the pumpkin pie filling. For those of you that have been following me for a while you might remember when I posted my Pumpkin Gingerbread Trifle
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