Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, pumpkin spice cupcakes. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
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Pumpkin Spice Cupcakes is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Pumpkin Spice Cupcakes is something which I have loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook pumpkin spice cupcakes using 20 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Pumpkin Spice Cupcakes:
- Prepare Homemade Pumpkin Pie Spice
- Get 3 tbsp ground cinnamon
- Take 2 tsp ground ginger
- Take 2 tsp nutmeg
- Get 1 1/2 tsp ground allspice
- Get 1 1/2 tsp ground cloves
- Get Cupcakes
- Make ready 1 (18.25 ounce) box Duncan Hines Signature Spice Cake
- Take 1 (3.4 ounce) package instant vanilla pudding mix
- Make ready 1 1/2 tsp pumpkin pie spice
- Get 1/2 cup sour cream
- Make ready 1 cup pure pumpkin puree
- Take 1/2 cup vegetable oil
- Get 3 eggs, lightly beaten
- Take Cream Cheese Frosting
- Make ready 2 8-ounce packages of cream cheese, softened
- Prepare 1/2 cup (4 ounces) unsalted butter, softened
- Make ready 1 tsp pure vanilla extract
- Get 1 1/2 lb (about 5 3/4 cups) confectioners' sugar
- Make ready 1 tbsp pure maple syrup
Grab a small bowl and stir together the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice until they are fully combined. Slowly beat the dry ingredients into the pumpkin mixture. You can use a cookie scoop or spoon to portion the cupcake batter evenly amongst the muffin liners. Your oven should be preheated at this time.
Steps to make Pumpkin Spice Cupcakes:
- Preheat oven to 350°F. Line muffin tin with paper liners or spray with non-stick cooking spray.
- In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, pumpkin pie spice, sour cream, pumpkin, oil, eggs, and vanilla. Beat for about two minutes on medium speed until well combined.
- Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.
- Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 10 minutes.
- Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-high speed for about 5 minutes. Add in the butter and continue beating for another 2-3 minutes.
- Turn the mixer down to low speed and gradually add in the confectioners' sugar until it is completely incorporated. Add in vanilla and mix until incorporated. Turn off the mixer and check the frosting for taste and texture. Turn the mixer back up to medium-high speed and beat the mixture for about 3-4 minutes or until light and fluffy.
- Pipe the frosting onto the cooled cupcakes.
You can use a cookie scoop or spoon to portion the cupcake batter evenly amongst the muffin liners. Your oven should be preheated at this time. 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. Line muffin tin with paper liners or spray with non-stick cooking spray.
So that is going to wrap this up for this exceptional food pumpkin spice cupcakes recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
