Best 3 Giant Cupcake Pumpkin Recipes
With its vibrant orange hue and colossal size, the giant cupcake pumpkin is a captivating and unique variety that demands attention. Whether you're a seasoned baker or simply seeking a fun and creative project, this exceptional pumpkin offers endless possibilities for culinary exploration. Its ample flesh and distinctive flavor provide a versatile canvas for a wide range of culinary creations, from sweet to savory dishes. As we delve into the delightful world of giant cupcake pumpkin recipes, let's embark on a culinary journey that celebrates the exceptional qualities of this extraordinary ingredient.
Here are our top 3 tried and tested recipes!
GIANT CUPCAKE PUMPKIN
Make a smiley statement by decorating a whole tray of cupcakes. Once everyone's seen the big picture, they can all take a treat. -Gena Lott, Ogden, Utah
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 26 cupcakes.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Line 26 muffin cups with paper liners., In a large bowl, combine cake mix, pumpkin, water and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in chocolate chips. Fill prepared cups two-thirds full., Bake 16-20 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., In a large bowl, beat frosting and flavoring; tint frosting orange. Arrange cupcakes on a large platter, forming a pumpkin. Spread frosting over cupcakes. Decorate with Reese's Pieces as desired.
Nutrition Facts : Calories 256 calories, Fat 8g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 215mg sodium, Carbohydrate 44g carbohydrate (32g sugars, Fiber 1g fiber), Protein 2g protein.
MINI PUMPKIN CUPCAKES WITH CHOCOLATE FROSTING
Provided by Giada De Laurentiis
Time 1h
Yield 36 mini cupcakes or 12 regular-sized cupcakes
Number Of Ingredients 12
Steps:
- Cupcakes: Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 36 mini cupcake molds with paper liners. Set aside.
- In a large bowl, combine the pumpkin, cake mix, milk, oil, eggs, and pumpkin pie spice. Using an electric hand mixer, beat the mixture on low speed until smooth. Increase the speed to high and beat until light and fluffy, 2 minutes. Using a small ice cream scoop, fill the prepared molds with the batter. Bake until puffed and golden, about 10 to 12 minutes. Cool in the pan for 10 minutes. Transfer to a wire rack to cool completely before frosting, about 20 minutes.
- Frosting: In a medium bowl, combine the powdered sugar, cream cheese, butter, cocoa powder, and sour cream. Using a hand mixer, beat on low speed until smooth. Increase the speed to high and beat until light and fluffy, about 1 minute.
- Using a small spatula, spread the frosting on top of the cupcakes. Decorate with mini-chocolate chips, sprinkles, colored sugar, and small candies.
GIANT CUPCAKE
Make a giant cupcake from scratch with this simple recipe. This amazing giant cupcake will stand out at any birthday, wedding or even just as a little treat! You will need a giant cupcake cake pan.
Provided by maeveanne2426
Categories Desserts Cakes Cupcake Recipes
Time 1h10m
Yield 15
Number Of Ingredients 5
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). If using a metal giant cupcake pan, thoroughly grease all sides and dust with flour, tapping to remove any excess. If using a silicone cake pan, there is no need to grease.
- Combine sugar and butter in a bowl and beat with an electric mixer until light and fluffy. Add in flour alternately with beaten eggs, a little at a time, beating well after each addition. Stir in vanilla extract. Divide the mixture between the top and bottom giant cupcake pans.
- Bake in the preheated oven until a tester inserted in the center comes out clean, 50 minutes to 1 hour. Cool in the pan, then turn out to cool completely on a wire rack. Once cool, frost and decorate as desired with your favorite frosting.
Nutrition Facts : Calories 364.4 calories, Carbohydrate 40.6 g, Cholesterol 123.2 mg, Fat 20.6 g, Fiber 0.6 g, Protein 5 g, SaturatedFat 12.3 g, Sodium 321.6 mg, Sugar 23.6 g
Tips:
- Use fresh pumpkin puree. Fresh pumpkin puree has a richer flavor and a smoother texture than canned pumpkin puree. To make your own pumpkin puree, simply roast a pumpkin in the oven until it is soft, then scoop out the flesh and puree it in a food processor or blender.
- Don't overmix the batter. Overmixing the batter will make the cupcakes tough. Mix just until the ingredients are combined.
- Bake the cupcakes at a high temperature. This will help them to rise quickly and evenly.
- Let the cupcakes cool completely before frosting them. This will help to prevent the frosting from melting.
- Get creative with your frosting. You can use any type of frosting you like, but cream cheese frosting is a classic choice for pumpkin cupcakes.
Conclusion:
Pumpkin cupcakes are a delicious and festive treat that can be enjoyed by people of all ages. They are perfect for Halloween, Thanksgiving, or any other fall gathering. With a few simple tips, you can make pumpkin cupcakes that are moist, flavorful, and sure to impress your friends and family.
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