Pumpkin Cupcakes with Vanilla Bean Frosting

Pumpkin Cupcakes with Vanilla Bean Frosting takes around 45 minutes from beginning to end. Watching your figure? This lacto ovo vegetarian recipe has 213 calories, 2g of protein, and 4g of fat per serving. This recipe serves 18. For 26 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. It is a very affordable recipe for fans of American food. 12 people have tried and liked this recipe. It is brought to you by The Green Forks. Head to the store and pick up granulated sugar, baking soda, ground nutmeg, and a few other things to make it today. With a spoonacular score of 19%, this dish is not so super. If you like this recipe, you might also like recipes such as Chocolate Cream Filled Vanilla Bean Cupcakes with Vanilla Bean Frosting, Vanilla Bean Cupcakes and Vanilla Bean Cream Cheese Frosting, and Mini Vanilla Bean Cupcakes with Vanilla Buttercream Frosting.

Servings: 18

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 350F and spray a 9-inch-by-13-inch pan with non-stick cooking spray.In a large bowl, whisk together the flour, sugars, baking powder, baking soda, salt, and spices; set aside.In a medium bowl, whisk together the milk, oil, pumpkin pure, and vanilla extract. Add the pumpkin-mixture to the dry ingredients and fold with spatula until just combined and no dry bits remain. Pour into prepared pan and smooth out evenly.FOR THE CINNAMON SWIRL: Combine all ingredients in a small bowl. Drizzle across cake batter and swirl with a butter knife.Bake the cake 30-35 minutes or until a toothpick inserted into the center comes out clean. Set aside on a wire rack to cool completely.FOR THE FROSTING: In a large bowl, beat the margarine until smooth. Add the powdered sugar, starting with 2 cups, and beat on low until just combined. Beat in vanilla. Add additional powdered sugar to sweeten to taste and use the milk if needed to moisten. Frost the cake once it has cooled completely.for 30-35 minutes

 

Step by step:

1. Preheat the oven to 350F and spray a 9-inch-by-13-inch pan with non-stick cooking spray.In a large bowl, whisk together the flour, sugars, baking powder, baking soda, salt, and spices; set aside.In a medium bowl, whisk together the milk, oil, pumpkin pure, and vanilla extract.

2. Add the pumpkin-mixture to the dry ingredients and fold with spatula until just combined and no dry bits remain.

Pour into prepared pan and smooth out evenly.FOR THE CINNAMON SWIRL

1. Combine all ingredients in a small bowl.

2. Drizzle across cake batter and swirl with a butter knife.

3. Bake the cake 30-35 minutes or until a toothpick inserted into the center comes out clean. Set aside on a wire rack to cool completely.FOR THE FROSTING: In a large bowl, beat the margarine until smooth.

4. Add the powdered sugar, starting with 2 cups, and beat on low until just combined. Beat in vanilla.

5. Add additional powdered sugar to sweeten to taste and use the milk if needed to moisten. Frost the cake once it has cooled completely.for 30-35 minutes

Nutrition Information:

covered percent of daily need