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recipe_412_3067456

Pumpkin Creme Cupcakes

Nothing says fall like pumpkin! These Pumpkin Cream Cupcakes are a delightful blend of sweet and spicy autumn flavors. Compared to a traditional cupcake, these Pumpkin Cream Cupcakes are smooth and rich, with a texture that's reminiscent of classic pumpkin pie. Get creative with Halloween decorations and mix beet root powder or matcha to create fun cupcake toppings!

Nothing says fall like pumpkin! These Pumpkin Crème Cupcakes are a delightful blend of sweet and spicy autumn flavors. Compared to a traditional cupcake, these Pumpkin Crème Cupcakes are smooth and rich, with a texture that's reminiscent of classic pumpkin pie. Get creative with Halloween decorations and mix beet root powder or matcha to create fun cupcake toppings!
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Pumpkin Creme Cupcakes
Pumpkin Creme Cupcakes

In stock

$3.89

Summary
    3 tsp. Madagascar Pure Vanilla Extract , divided
    4 tsp. Pumpkin Pie Spice Blend
    1/2 tsp. Himalayan Fine Mineral Salt
    Dark Cocoa Sugar, to taste
    Ginger Sugar, to taste

    24 foil or silicone cupcake liners
    2 - 15 oz. cans pumpkin puree
    1 cup sugar
    1/2 cup brown sugar
    4 large eggs
    1 ½ cup evaporated milk
    1 1/3 cups all-purpose flour
    ½ tsp. baking powder
    ½ tsp. baking soda
    4 oz. cream cheese, softened
    4 oz. unsalted butter
    2 cups powdered sugar
    Prep Time
    10 mins.
    Total Time
    1 hr 20 mins.
    Cook Time
    20 mins.
    Yield
    24 cupcakes
    PREHEAT oven to 350°F. Line two 12 cup muffin pans with silicone or foil liners sprayed with cooking spray.
    MIX the pumpkin puree, sugar, brown sugar, eggs, 2 tsp. Madagascar Pure Vanilla Extract, and milk in a large bowl.
    ADD flour, Pumpkin Pie Spice Blend, Himalayan Fine Mineral Salt, baking powder and baking soda.
    FILL each muffin cup about 1/3 full. Bake for 20 mins. (or until set) and remove from oven. Cool for 20 mins. Remove the cupcakes from the pan and place in the refrigerator for 30 mins.

    Cream Cheese Frosting:
    WHIP cream cheese and butter together in a medium mixing bowl using a mixer.
    WHILE mixing, add in the powdered sugar, a bit at a time, until the mixture is smooth. Add remaining Madagascar Pure Vanilla Extract. Mix until fully blended. Refrigerate until cupcakes are set.
    REMOVE cupcakes from refrigerator and top with cream cheese frosting. Sprinkle the tops of the cupcakes with Dark Cocoa Sugar and Ginger Sugar.

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