Pumpkin Cupcakes

Name: Pumpkin Cupcakes
Prep time: 1 h 42 min
Cook time: 1 h 42 min
Total time: 1 h 42 min
Yield: 12
Cuisine: American
Ingredients: 240 grams confectioners sugar; 12 servings All-purpose flour; 1 teaspoons pumpkin pie spice; 61 grams pumpkin puree; 184 grams pumpkin puree, plus more if needed; 73 milliliters vegetable oil; 517 grams box yellow cake mix; 12 servings Red and yellow food coloring, if desired

Pumpkin Cupcakes is a dessert that serves 12. Watching your figure? This dairy free recipe has 325 calories, 3g of protein, and 7g of fat per serving. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe from Foodnetwork requires confectioners' sugar, flour, food coloring, and vegetable oil. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes around 1 hour and 42 minutes.

Instructions

Watch how to make this recipe.

Special equipment: 12-count mini pumpkin cake mold pans.

Ingredients you will need

Pumpkin

Preheat the oven to 350 degrees F. Spray the cake pan with nonstick cooking spray, coat with flour, and knock out the excess.

Ingredients you will need

Cooking Spray

All Purpose Flour

Equipment you will use

Cake Form

Oven

Combine the cake mix with the pumpkin puree and oil. Beat with a hand mixer on medium until well incorporated, about 2 minutes. Some pumpkin purees have more moisture than others, if the cake batter seems dry then add more pumpkin puree, 1/4 cup at a time.

Ingredients you will need

Canned Pumpkin

Cake Mix

Cooking Oil

Equipment you will use

Hand Mixer

Using an ice cream scoop, fill the molds 2/3 of the way to the top with batter.

Ingredients you will need

Ice Cream

Equipment you will use

Ice Cream Scoop

Bake until the tops are golden brown and a toothpick inserted in the center comes out clean, about 12 minutes. Cool for 5 minutes and remove to a wire rack to cool completely.

Equipment you will use

Toothpicks

Wire Rack

Oven

In a large bowl, combine the icing ingredients and mix together until well blended; the icing should be thick but have a pourable consistency. If it's too thick add a little water to thin. If you want the color to be more orange add a few drops of red and yellow food coloring. Dip the top 1/2 of each cupcake into the icing and place onto a sheet pan fitted with a wire rack allowing the icing to drip down the sides.

Ingredients you will need

Yellow Food Color