Increase speed to medium-high and beat for 3 minutes. Pumpkin Spice Apple Cupcakes with SMBC and Caramel In a large bowl combine dry ingredients. Place Wilton Tip 2D or 1M inside a disposable piping bag. In a large bowl mix together oil and brown sugar. Line a cupcake pan with cupcake liners. I wanted to make this pumpkin cake a little different so I decided to frost it with maple buttercream. Mix well to combine. It is tempting to use a pre-blended pumpkin pie spice. Lightly dust the cupcakes with a bit more pumpkin spice. In a large bowl using an electric mixer on low. To make the cupcakes:Combine flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt together. In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Preheat oven to 350°. Add your applesauce, apple cider, and vanilla and mix again till all is well combined. Pumpkin Cupcakes. Make the frosting: In a large bowl (or the bowl of a stand mixer), beat the butter with a handheld mixer on medium speed until creamy (about 2 minutes). Preheat the oven at 170 C 350 F. Line a muffin pan with cupcakes liners.I used baking cups today. Pumpkin Cupcakes With Cream Cheese Frosting Allergylicious Free Desserts Vegan Dessert Recipes Gluten Free Pumpkin Add milk and mix to combine. Beat with a mixer on low speed. Helpful Tips to make Pumpkin Spice Latte Buttercream Frosting: This recipe will fill and frost a 2 layer, 9 inch cake or 24 cupcakes (12 with a stacked swirl). Gently fold in the diced apple pieces to distribute throughout. Line cupcake tins with cupcake liners and set aside. It's flavored with pumpkin and lots of spice and great for frosting cakes, cupcakes, cookies and more! . Bake at 350 degrees for 18-20 minutes or until a toothpick comes out clean. In a medium-sized bowl, combine dry ingredients: flour, baking powder, baking soda, salt, cinnamon and all spice. Add in the powdered sugar (2 cups at a time) and the cinnamon & nutmeg, mixing by hand or on low. Ingredients 1 cup (2 sticks) Butter (softened) 1/2 cup Pureed Pumpkin 4 cups Powdered Sugar 1 teaspoon Vanilla 1/4 teaspoon Cinnamon 1/4 teaspoon Nutmeg In a medium bowl, combine the flour, baking soda, baking powder, salt, and spices. Stir spice cake mix and pumpkin together until a thick batter emerges and the spice cake mix is completely mixed into the pumpkin. Set aside. Why you'll love this Cinnamon Buttercream It's an easy homemade frosting. Tips for this pumpkin pie cupcakes recipe: The buttercream frosting can either be spread on top with a small spatula or piped with a piping bag. Stir spice cake mix and pumpkin together until a thick batter emerges and the spice cake mix is completely mixed into the pumpkin. Set aside. Add the eggs, one at a time, to the wet ingredients. Makes about 2-12 cups. or vegan cream cheese frosting. Cool 10 minutes before removing from pans to wire racks to cool completely. Be sure the caramel is cooled, or else it will melt the frosting. Microwave in 30-second increments, stirring in between each time. In a separate medium bowl, cream the butter and sugar until light and fluffy. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. (You can also use a 12-cup and a 6-cup). In the bowl for an electric mixer, blend together the pumpkin, sugar, brown sugar and oil. Set aside. Preheat oven to 350° and line two muffin tins with liners. To make buttercream, beat butter, powdered sugar, and caramel syrup until smooth and fluffy. Add pumpkin puree and vanilla, then with mixing speed on low, add one egg at a time, mixing until incorporated. Bake for 20-22 minutes until a toothpick comes out clean. Beat on medium speed (using a stand or handheld mixer) 2 minutes. Dry ingredients - In a bowl, combine flour, baking powder, baking soda, spices, and salt. Fold in the remaining flour, making sure to scrape down the sides of the bowl. An easy one-bowl pumpkin cake batter and a simple salted caramel buttercream frosting, this cake is moist and flavourful and topped with sweet caramel sauce and flaky sea salt. In a large bowl using a . Pumpkin Cupcakes 8 Ways - Eight ways to decorate a pumpkin cupcake with buttercream frosting. Easy fluffy vegan pumpkin cupcakes that are gluten-free, dairy-free, and egg-free! . Add confectioners' sugar and beat again until crumbly; reduce to medium speed. These Pumpkin Cupcakes with Maple Frosting are so soft, moist, and make for the most perfect Fall treat. This Easy Pumpkin Cake with Salted Caramel Frosting is the perfect easy fall or winter dessert! In the bowl of a stand mixer, beat together butter, oil, and sugars for 2-3 minutes or until light and creamy. Set aside In a large bowl, whisk together the rice milk, pumpkin puree, brown sugar, oil, and vanilla until well combined. . Step 2 In a large bowl, mix together the pumpkin puree, eggs, granulated sugar, and oil until uniform in color. Combine sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Alternate with small splashes of cream. Line 24 cupcake wells with paper liners and spray the inside of them with cooking spray. Cinnamon Buttercream Frosting. 1. For the buttercream, combine the butter and brown sugar in the bowl of an electric mixer. Pumpkin Spice Butter Cream Frosting Ingredients 1 stick of unsalted butter, softened to room temperature 2 ¼ cup powdered sugar + extra ¼ cup if needed 1 teaspoon pure vanilla extract 1 teaspoon ground pumpkin pie spice Easy Pumpkin Spice Cupcakes with Buttercream Frosting Posted by Renee Reardin on October 8, 2014 Just like the turkey, the stuffing and - ahem - a few glasses of vino, a sweet pumpkin treat is kind of obligatory for the perfect Thanksgiving feast. Add confectioners' sugar, vanilla and cinnamon; beat until smooth. It's super easy to make. 1 tbsp. In a large bowl, add flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and nutmeg. Instructions. Gluten free frosting for cupcakes. To Make the Pumpkin Spice Cupcakes: Preheat the oven to 350°F (180°C). Using a baby spoon, add a tiny dollop of espresso buttercream to each cupcake. Whisk together and set aside. Even though Halloween has come and gone, there's no reason to end our relationship with everything pumpkin. In a large bowl, beat pumpkin puree, oil, granulated sugar, brown sugar, eggs, and vanilla until combined. 1 can (15 oz) pumpkin puree. To Frost Pumpkin Cupcakes: Scoop the cinnamon buttercream into a large pastry bag fitted with an extra-large plain tip (I use a Wilton 1A tip), and pipe frosting on each cupcake. Instructions. Line a muffin tin with 12 cupcake liners. Add in the vanilla extract, milk, cinnamon, and pumpkin pie spice and continue to mix until well blended with the butter. Add in milk, salt and pumpkin spice. 1 cup plain yogurt. Stir in hot coffee (the batter will be thin). Next, beat the egg and vanilla extract in until completely incorporated. Pumpkin Cake with Salted Caramel Frosting - The Busy Baker great getsmil.com. Beat on medium speed (using a stand or handheld mixer) 2 minutes. Preheat oven to 375°F. Whisk until combined; set aside. Spoon batter into muffin tins and bake for approximately 15 minutes or until a toothpick inserted into cupcake comes out clean. Pumpkin Spice Cupcakes with Maple Frosting. Bake for 20-22 minutes on center rack. Sieve the flour into a bowl with the baking powder and baking soda. Add eggs, milk, oil and vanilla. These gingerbread cupcakes are covered in a sweet maple cinnamon frosting that pairs perfectly. Preheat your oven to 350 degrees and prepare your cupcake pan by lining it with cupcake liners. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy. With the mixer on low, add the flour in slowly, until just combined. Apple cupcakes with Caramel Step by step instructions . Remove from oven and set to cool for 10-15 minutes. Pumpkin Cupcakes: Recipe Instructions. Whisk the pumpkin, LACTAID® Milk, vanilla, brown sugar, sugar, oil, and eggs together until combined. How to make vanilla cupcakes with dairy free buttercream frosting.… Add eggs one at a time and mix well. In a medium bowl, whisk flour, salt, baking powder, baking soda, and spices. Instructions. In large bowl, mix eggs, almond milk, water, oil until thoroughly mixed. Add last 1 C powdered sugar along with 2 tbsp heavy whipping cream and 1/2 tsp vanilla extract . Set aside. Bake - Bake in a preheated 350 degrees for 12-15 minutes until a toothpick inserted into the center comes out clean. Pumpkin Spice Cupcakes with Marshmallow Buttercream Frosting Prep Time 12 minutes Cook Time 18 minutes Total Time 30 minutes This is a small-batch recipe and makes just 6 cupcakes, perfect for times when more is not better. Beat on low for 30 seconds and then medium high for 2-3 minutes. Stir in hot coffee (the batter will be thin). Increase speed to medium-high and beat for another 3-5 minutes to whip additional air into the frosting. Add the eggs one at a time, beating well after each. Add the egg and mix until combined. This Easy Pumpkin Cake with Salted Caramel Frosting is the perfect easy fall or winter dessert! Divide the batter evenly among all of the cupcake wells. Line one regular size muffin tin with liners, set aside. Add cinnamon, pumpkin pie spice, baking powder and vanilla and mix again. Instructions. Beat on high speed until well combined, about 4 minutes. Once the cupcakes are cool, frost with the cream cheese icing. Yield 2 1/2 cups Prep Time 10 minutes Total Time 10 minutes The Best Pumpkin Spice Buttercream Frosting is sweet, creamy, pumpkin-y, spicy and delicious, a great Fall cake or cupcake choice! I wanted to make this pumpkin cake a little different so I decided to frost it with maple buttercream. Beat the butter and cream cheese on a medium speed for 30 seconds, until smooth. Slowly add in the powdered sugar, 1 cup at a time. In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, cinnamon, ground cloves, and salt. Recipe and Photo Credit: Jocelyn Adams of Grandbaby Cakes. Cake. pumpkin spice Instructions Cupcakes Preheat the oven to 350F degrees. Pre-heat oven to 350° F. Line your cupcake pan with baking liners. Slowly blend in the sugar, one cup at a time, beating well after each addition. Line cupcake tins with cupcake liners and set aside. Set aside. Step 6. In a large mixing bowl, cream your butter and brown sugar together with a mixer. Scoop the batter into the bag. Whisk the flour, baking powder, baking soda, cinnamon, allspice, ginger, nutmeg, cloves, and salt together in a large bowl. Set aside. Instructions. Preheat oven to 350 degrees F. Line 2 muffin tins with cupcake liners; set aside. Preheat oven to 350 degrees and line muffin pans with cupcake liners. This recipe makes 12-14 cupcakes, so prepare one pan (or maybe two) with cupcake liners. Once fully mixed, add in the vanilla and salt, and beat on medium low until the ingredients are fully incorporated . This old-fashioned spice cake is moist and . Instructions. Preheat oven to 350°F. 2. Its got a simple yet flavorful maple frosting thats smeared on top too. Line two 12-cup muffin tins with 16 cupcake liners. In a large bowl, cream butter and sugar until light and fluffy. Pour equally into cake pans and bake for 36-38 minutes. Prepare. Add eggs, one at a time, beating well after each addition. Remove from cake pans. Directions Preheat oven to 350°. In a separate bowl combine oil, milk, vanilla and eggs. Drizzle pumpkin spice caramel over the frosting, in a spiral patter. Mix on low until incorporated, then beat on medium speed for 3 minutes (or until the frosting is light and fluffy). Line a cupcake tin with 9 cups and preheat oven to 350°F, moving one rack to the top 1/3 of the oven. To make the cupcakes: Preheat oven to 350 F. Line a cupcake pan with liners or grease thoroughly if you won't be using liners. Step 3 In a stand mixer, beat together the butter, sugar and brown sugar until creamy. 4 large eggs. Pumpkin Spice Butter Cream Frosting is the perfect frosting for Pumpkin Spice Cupcakes! In a small saucepan, melt butter over medium heat. Continue to beat in the powdered sugar until the frosting is smooth and tastes good to you! Fill cupcake papers about 2/3 full. (2) Whisk dry ingredients (flour, baking soda, baking powder, cream of tartar, salt, spices) in a medium bowl and set aside. Set a small pot with 2 inches of water over high heat, reduce to low once boiling to maintain a simmer. Stir together the flour, baking powder, bicarb of soda, salt and spices. In a large bowl, whisk together dry ingredients: flour, sugar, baking soda, salt and pumpkin pie spice. 3 tricks for zesting lemons. Add eggs, milk, oil and vanilla. Level out batter with a spatula. Line a cupcake pan with 18 liners. Put vanilla extract and ground cinnamon into the mixture. In a separate bowl, combine the brown sugar and butter, beat together using an electric mixer until creamy, 1 minute. Remove and cool cupcakes to room temperature before frosting. This easy Pumpkin Spice Buttercream Frosting is perfect for fall! Into a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. Instructions. Make sure they are well combined. Frost cupcakes. Line a muffin tin with cupcake papers (24 cavities) and set aside. Mix 2-3 minutes before adding in the brown butter. Preheat oven to 350 degrees and line a muffin tin with muffin liners. Cream together: Add all the other ingredients to a large bowl and mix using either a stand mixer or hand mixer. Scrape the bowl and add the pumpkin puree and beat 2 minutes. Pipe a wide ring of sunflower-colored buttercream and one layer of pumpkin-colored frosting onto the cupcakes. Add pumpkin. Watch the video above if you are interested in a demonstration of the process of making buttercream frosting. Beat in the confectioners' sugar a little at a time until incorporated. In a bowl whisk the butter until creamy. Beat all of the ingredients except the frosting with an electric mixer on low speed for 30 seconds, then medium speed for 2 minutes. Pumpkin Spice Cupcakes with Maple Buttercream Frosting is the best Fall and Thanksgiving Cupcake. Fill liners about 2/3rds full with batter. Pumpkin Cake with Salted Caramel Frosting - The Busy Baker great getsmil.com. Remove the pans from the oven and set them on a wire cooling rack. Pour in the vegetable oil and milk and stir until combined. Spoon batter into muffin tins and bake for approximately 15 minutes or until a toothpick inserted into cupcake comes out clean. In a large mixing bowl add the cake mix, eggs, brown sugar, milk , oil , pumpkin and pumpkin spice. Add white cake mix and pudding. While the cupcakes are cooling, make the frosting by beating the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. 2 tablespoons dark rum. Preheat the oven to 375 F. degrees and prepare a cupcakes pan with cupcake liners. Mix on medium until combined. The frosting whips up quick in a stand mixer. Here is recipe number 2 from my pumpkin baking series: pumpkin spice cupcakes with a maple buttercream. Preheat oven to 350 degrees F. In a large bowl, whisk together flour, baking powder, baking soda, pumpkin spice, cinnamon, brown sugar and Stevia In The Raw®. Preheat oven to 350°F. Set the bowl aside. Make the cupcakes: Preheat oven to 350°F. Preheat oven to 350 degrees. Its got a simple yet flavorful maple frosting thats smeared on top too. Pumpkin Spice Cupcakes with Maple Frosting. While the cupcakes bake, prepare the cream cheese frosting. In a separate bowl, whisk together eggs, coconut oil, almond milk and pumpkin puree and stir until well-combined. Cream the butter and sugar together until pale and smooth. Directions. Add the heavy cream (or milk) and beat until the frosting is light and fluffy. Prepare 2 8-inch cake pans with cooking spray and set aside. In a separate large bowl, combine sugar, oil, applesauce, vanilla, and pumpkin. Combine flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to creamed mixture alternately with buttermilk, beating well after each addition. Frost pumpkin spice cupcakes with homemade buttercream tinted with Nature's Inspiration™Food Colors to create a candy corn effect. Pumpkin Cupcakes. Preheat oven to 350 degrees F. Add 12 cupcake liners to a cupcake pan and set aside. Using a whisk, mix until combined, then set aside. 1 egg + 1 egg yolk at room temperature; 6 tablespoons honey; 1/2 pound unsalted butter at room temperature; 1 tablespoon vanilla; 1teaspoon ground cinnamon; 1/4 teaspoon ground . Carefully insert half a rolled cookie into the frosting at a 45-degree angle. Pumpkin Spice Buttercream Frosting. Put half the flour into the batter and fold in slowly until completely combined. In a stand mixer or hand mixer use a paddle attachment to whip the butter and 4 cups of powdered sugar for 1 minute. Bake 45-50 minutes or until a toothpick inserted in the center comes out clean. Preheat oven to 350 degrees. Add the flour mixture to the pumpkin mixture and stir or whisk well to combine Preheat the oven to 350° (175°C). Blend very well until smooth. Apple Cider Cupcakes. An easy one-bowl pumpkin cake batter and a simple salted caramel buttercream frosting, this cake is moist and flavourful and topped with sweet caramel sauce and flaky sea salt. Set aside to cool completely. For the cupcakes. Tips: Keep in an airtight container in the fridge for 2 weeks. Scoop batter into paper lined cupcake cup. With the combination of a pumpkin cupcake mixed with a creamy maple buttercream, you couldn't ask for a more delicious bite! Combine the flour, pumpkin pie spice, baking powder, baking soda, and salt in a large bowl. Add in heavy cream and whisk together until smooth. Line cupcake pans; set aside. Bake for approximately 10 minutes, or until a toothpick comes out clean when inserted into the center of cupcakes. Preheat the oven to 350°F. Whisk the flour, baking soda, pumpkin pie spice and salt in a bowl and set aside. Cup by cup, add in the icing sugar. Lastly, add pumpkin, milk and flour and mix thoroughly. Garnish cupcakes with a sprinkle of cinnamon and sugar. This old-fashioned spice cake is moist and . ; Prep the apples - Finely chop the apples, add the lemon juice, 2 tablespoon of flour. I n a stand mixer using the paddle or whisk attachment, mix the butter on low speed for 30 seconds. Preheat the oven to 350 degrees. In a large bowl, combine flour, cinnamon, nutmeg, ginger, cloves, salt, baking soda and baking powder. Sift together the flour, baking soda, baking powder, spices in a bowl and set aside. Ingredients 1/2 cup ( 112g) unsalted butter, room temperature 1/2 cup ( 95g) shortening (or additional butter) 4 cups ( 460g) powdered sugar 4 - 5 tbsp pumpkin puree* In a small bowl, add flour pumpkin pie spice, baking powder, baking soda, and salt. And, paired with a cinnamon brown sugar buttercream, these are the perfect easy treat for the fall season. In a stand mixer fitted with a paddle attachment (or in a mixing bowl with an electric mixer), mix together vegetable oil, brown sugar, and white sugar until combined well. Ina medium bowl, whisk together liquids: pumpkin puree, coconut milk, oil, vinegar and vanilla. These Pumpkin Spice Cupcakes are as good as their favorite counterpart - Pumpkin Spice Cupcakes with Cream Cheese Frosting.However, there is something so festive about buttercream, and that's why I love to use it especially for thanksgiving. The cupcake is a snap to mix up, you just need a bowl and a wooden spoon. Preheat oven to 350F. In a medium bowl, whisk together flour, pumpkin pie spice, salt, baking powder, and baking soda. Using a mixer, add cream cheese and beat together with the butter. Pumpkin Spice Cupcakes with Cinnamon Brown Sugar Frosting Using one bowl, 5 ingredients, and 5 minutes prep time, you can whip up a batch of these easy pumpkin spice cupcakes in 20 minutes. Preheat the oven to 350ºF and place baking cups into 24 standard-size muffin cups. Mix - Whisk dry ingredients together. Make the Batter. Add the eggs 1 at a time to the mixer, scraping down the . Preheat the oven to 350º F. Line a muffin pan with 12 muffin liners. Learn how to pipe rosette pumpkins, short pumpkins, tall pumpkins, easy pumpkins and frilly pumpkins! Combine wet and dry ingredients, stirring just until mixed. Melt the butter and chocolate together in the microwave. I would avoid that in this recipe, as the allspice would not work very well with the espresso. The addition of spices in these cupcakes is what makes them taste so good.These Pumpkin Cupcakes are the best fall and Thanksgiving desserts.Also the creamy and tangy Cream Cheese frosting with extra cinnamon on top is so good. Let the brown butter cool for 5 minutes, meanwhile, make the rest. Preheat oven to 350 degrees and line a muffin tin with muffin liners. These tasty Pumpkin Spice Cupcakes with Cream Cheese Frosting are seriously the best thing on earth. Top with a star-tipped squeeze of whipped cream for the perfect Halloween treat. Combine sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Meanwhile, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper into a medium bowl. Line muffin pan with 12 paper liners: set aside. Instructions: (1) Preheat the oven to 350 degrees. Add dry ingredients to wet and mix well. Bake 45-50 minutes or until a toothpick inserted in the center comes out clean. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and allspice. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Directions Instructions Checklist Step 1 Make the cupcakes: Heat oven to 350° F. Line two 12-cup muffin tins with paper liners. In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes. Mix until creamy. Instructions. Pumpkin Cupcakes. Using an electric mixer, beat together butter, shortening and vanilla until combined. Filled with the pumpkin spice flavour you know and love, these moist, simple, homemade vegan gluten free pumpkin cupcakes can be topped with a pumpkin spice buttercream (recipe included!) Set aside. Beat on low until ingredients start to mix together. for 3 minutes. Line 2 cupcake pans with liners. In a larger bowl, whisk together the eggs, pumpkin, granulated sugar, brown sugar and . Beat in the eggs until thoroughly combined. In a small mixing bowl, combine your dry ingredients: oat flour, baking powder, salt, cinnamon, nutmeg, allspice and cloves and stir them together. Mix in pumpkin and vanilla extract. How to Make Pumpkin Spice Cupcakes With Cream Cheese Frosting. In a medium sized bowl combine your dry ingredients, almond flour, coconut palm sugar, baking soda, salt and cinnamon, stir together with a fork and set aside. Preheat oven to 350°. Add the pumpkin puree and mix to combine. Beat in the eggs one at a time and them beat in the pumpkin and vanilla. 5 cups powdered sugar 1 tsp cinnamon 1 tsp nutmeg Instructions In a mixing bowl beat the softened butter using an electric mixer for 1-2 minutes. Cake. . Using a mixer, beat the butter, sugar, and brown sugar until creamy. In mixer cream butter, granulated sugar and brown sugar until creamy. Add the sifted icing sugar and DIY Pumpkin Pie Spice. FOR THE CUPCAKES: Move oven racks to lower-middle and upper-middle positions. Puree either cooked pumpkin, the raw insides of a carving pumpkin (remove seeds) or use tinned pumpkin puree. Step 4 Add in eggs, one at a time, mixing well after each addition. Add eggs, sugar, applesauce, and vanilla extract to the bowl of an electric mixer. Line your muffin tin with cupcake liners and set aside. 1 stick unsalted butter: browned and cooled. Instructions. This is an easy pumpkin cupcakes recipe. 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