Pumpkin Cupcakes
The recipe Pumpkin Cupcakes is ready in around 1 hour and 15 minutes and is definitely an awesome vegetarian option for lovers of American food. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe makes 12 servings with 285 calories, 5g of protein, and 11g of fat each. Head to the store and pick up vanillan extract, butter, sugar, and a few other things to make it today.
Instructions
Watch how to make this recipe.
For the pumpkin cupcakes: Preheat the oven to 350 degrees F. Line one 12-cup muffin pan with paper cupcake liners.
In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, baking powder, baking soda and 1/4 teaspoon salt. Set aside.
In a large bowl, add the butter and the sugar. Beat with a hand-held mixer until light and fluffy, 3 to 4 minutes.
Add the pumpkin puree and the vanilla extract. Slowly beat in the eggs, one at a time. Incorporate the dry mixture into the wet mixtures together until thoroughly combined.
Using an ice cream scoop, fill each cupcake liner 3/4 of the way full.
Bake until the tops turn golden brown and a toothpick inserted in the center of the cupcake comes out clean, about 20 minutes.
Remove the cupcakes from the oven to a wire rack and cool completely before frosting.
Add the cream cheese, butter, maple syrup, and salt to a large bowl and beat until creamy. Gradually add the powdered sugar until thoroughly combined.
Top the cupcakes with the frosting and chopped pecans.