PUMPKIN CUPCAKES
Provided by Sandra Lee
Time 1h42m
Yield 12 cakes
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Spray the cake pan with nonstick cooking spray, coat with flour, and knock out the excess.
- 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.
- Using an ice cream scoop, fill the molds 2/3 of the way to the top with batter. 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.
- 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. Let icing set for 1 hour before serving.
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Mlungisi Mkhize
[email protected]I've never made pumpkin cupcakes before, but these were so easy to follow and turned out great!
Giorgi Kuchukhidze
[email protected]These cupcakes are so cute and festive. They're perfect for a Halloween party.
Daddy Elise
[email protected]I'm not a huge fan of pumpkin, but these cupcakes were surprisingly good. The frosting was especially delicious.
Crystal Tracy
[email protected]These cupcakes were a disappointment. They were dry and the frosting was too sweet.
Holen pohthmi Pohthmi
[email protected]These cupcakes are the perfect fall dessert. They're easy to make and always a crowd-pleaser.
Dollar Money
[email protected]I love the pumpkin flavor in these cupcakes. They're also very moist.
Morris Toro
[email protected]The cupcakes were a little dry, but the frosting was good.
Emma Williamson
[email protected]These cupcakes are a great way to use up leftover pumpkin puree. They're also a fun and festive treat for Halloween.
Ahmad Abdul
[email protected]I've made these cupcakes several times and they're always a hit. They're the perfect fall treat.
Ofentse Mokgonyana
[email protected]The cupcakes were a little too sweet for my taste, but the frosting was delicious.
Nicholas Musonda
[email protected]These cupcakes are so easy to make and they always turn out perfect. I love that I can use canned pumpkin, so I can make them any time of year.
Imafidon Ighile
[email protected]I made these cupcakes for a fall party and they were a huge success! Everyone loved them.
Forgedy
[email protected]These pumpkin cupcakes were a hit! They were moist and flavorful, with a perfect balance of pumpkin and spice. The cream cheese frosting was the perfect finishing touch.