Perfect Pumpkin Cupcakes

Perfect Pumpkin Cupcakes is a lacto ovo vegetarian recipe with 12 servings. One serving contains 447 calories, 3g of protein, and 23g of fat. For 75 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. A mixture of baking powder, cinnamon, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 33 minutes. This recipe is liked by 105 foodies and cooks. Plenty of people really liked this American dish. It is brought to you by Life Made Simple. All things considered, we decided this recipe deserves a spoonacular score of 24%. This score is not so awesome. If you like this recipe, you might also like recipes such as Rhubarb Cupcakes: The Perfect Autumn Cupcakes, Perfect Vanilla Cupcakes, and Perfect Funfetti Cupcakes.

Servings: 12

Preparation duration: 15 minutes

Cooking duration: 18 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees. Line one regular size muffin tin with liners, set aside. In the bowl of a stand mixer, beat together butter, oil, and sugars for 2-3 minutes or until light and creamy. Add pumpkin puree and vanilla, then with mixing speed on low, add one egg at a time, mixing until incorporated. In a medium size mixing bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. With mixing speed on low, gradually add dry ingredients, mixing until just combined. Remove bowl from stand and fill each liner of the way full. Place in oven and bake for 18-22 minutes or until the tops are lightly browned and spring back when touched. Remove from oven and allow to cool in pan for 3-4 minutes before transferring to a wire rack to cool completely (about 30 minutes). Meanwhile to prepare the cream cheese frosting, using the paddle attachment cream the butter, vanilla and salt for 2 minutes or until light and fluffy. With mixing speed on low gradually add the powdered sugar, beat until it forms a thick paste. Add cream cheese and mix on the lowest speed possible for 1 minutes, then STOP! Place in refrigerator to chill for at least 15 minutes or until cupcakes have completely cooled. Allow to stand at room temperature for 5 minutes before placing in a bag to pipe on cupcakes.

 

Step by step:

1. Preheat oven to 350 degrees. Line one regular size muffin tin with liners, set aside.

2. In the bowl of a stand mixer, beat together butter, oil, and sugars for 2-3 minutes or until light and creamy.

3. Add pumpkin puree and vanilla, then with mixing speed on low, add one egg at a time, mixing until incorporated.

4. In a medium size mixing bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. With mixing speed on low, gradually add dry ingredients, mixing until just combined.

5. Remove bowl from stand and fill each liner of the way full.

6. Place in oven and bake for 18-22 minutes or until the tops are lightly browned and spring back when touched.

7. Remove from oven and allow to cool in pan for 3-4 minutes before transferring to a wire rack to cool completely (about 30 minutes).

8. Meanwhile to prepare the cream cheese frosting, using the paddle attachment cream the butter, vanilla and salt for 2 minutes or until light and fluffy. With mixing speed on low gradually add the powdered sugar, beat until it forms a thick paste.

9. Add cream cheese and mix on the lowest speed possible for 1 minutes, then STOP!

10. Place in refrigerator to chill for at least 15 minutes or until cupcakes have completely cooled. Allow to stand at room temperature for 5 minutes before placing in a bag to pipe on cupcakes.

Nutrition Information:

covered percent of daily need