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

If you want to add more American recipes to your recipe box, Pumpkin Cupcakes might be a recipe you should try. This recipe serves 12. This dessert has 325 calories, 3g of protein, and 7g of fat per serving. This recipe covers 8% of your daily requirements of vitamins and minerals. If you have confectioners' sugar, cake mix, pumpkin puree, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 42 minutes. It is a good option if you're following a dairy free diet. Gluten Free Dairy Free Pumpkin Spice Cupcakes, Peppermint Hot Chocolate Cupcakes, and Almond Coffee Cupcakes with Kahlua Liqueur are very similar to this recipe.

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