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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!
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
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
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.
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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