Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, amanda's pumpkin pie cupcakes. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Amanda's Pumpkin Pie Cupcakes I wanted something that tasted like pumpkin pie but in a cake. I adapted this recipe to something that my family adores. I can't remember where I found the original recipe because it has been many years since I created this one. Using electric mixer, cream together sugar and oil.
Amanda's Pumpkin Pie Cupcakes is one of the most popular of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Amanda's Pumpkin Pie Cupcakes is something which I have loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we must prepare a few components. You can have amanda's pumpkin pie cupcakes using 14 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Amanda's Pumpkin Pie Cupcakes:
- Get Cupcakes
- Make ready 1 box yellow cake mix
- Take 1 can pumpkin (15oz)
- Prepare 1 box vanilla instant pudding (small)
- Take 2 tsp Pumpkin Pie Spice
- Take 1/2 cup oil
- Get 1/2 cup water
- Prepare 3 large eggs
- Make ready Frosting
- Get 1 packages 8oz cream cheese, softened
- Prepare 1/4 cup butter
- Make ready 1 tsp vanilla extract
- Take 1 tsp Pumpkin Pie Spice
- Make ready 1 box Confectioners sugar (powdered sugar) (1lb)
Pour the pumpkin mixture into the flour mixture, and gently fold until just incorporated (it's. In a medium bowl whisk together the flour, baking powder, baking soda salt and pumpkin pie spice. In a large bowl, whisk together the cake flour, pumpkin pie spice, baking powder, and salt. In a separate bowl, whisk together the pumpkin with the remaining cupcake ingredients.
Instructions to make Amanda's Pumpkin Pie Cupcakes:
- Preheat oven to 350°
- Beat all cupcake ingredients with electric mixer on low until moistened.
- Beat on medium speed for two minutes.
- Spoon batter into a 24 paper-lined cupcake pan filling each cup until 2/3 full.
- Bake in oven for 20 minutes.
- Cool cupcakes.
- Make frosting as follows.
- Beat cream cheese, butter, vanilla extract and pumpkin pie spice until fluffy.
- Gradually beat in box of powered sugar until smooth.
- Frost cupcakes.
- Also if this frosting is to rich, I make a whip topping to go on them:
- 1/4 cup of powdered sugar, 1 cup of heavy whipping cream, 1 teaspoon pumpkin pie spice. Beat on high speed until soft peaks form. Use to ice cupcakes instead of the cream cheese icing. :)
In a large bowl, whisk together the cake flour, pumpkin pie spice, baking powder, and salt. In a separate bowl, whisk together the pumpkin with the remaining cupcake ingredients. Pumpkin pie cupcakes are very moist so the best way to store them is in an airtight container in the refrigerator. Put a slice of bread inside the container to absorb excess moisture. Pumpkin pie cupcakes can also be frozen (without the whipped cream topping.) They'll keep well in a zippered bag with the date written on the outside, or in a sealed container.
So that is going to wrap this up for this special food amanda's pumpkin pie cupcakes recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
