These colorful cupcakes will bring a smile to all of your guests faces. If you are not confident with your piping skills you can practice on some parchment paper first and scoop the frosting back into the bag to pipe on top of the frosted cupcakes. Whisk in applesauce and hot water by hand until batter forms. Using a small ice cream scoop, fill the prepared molds with the batter. For The Cupcakes:1 1/2 cups... 12 ounces canned 100 percent pure pumpkin (recommended: Libby's), recommended: Betty Crocker Super Moist French Vanilla. Fold dry ingredients into the wet until only streaks of flour remain in the batter. Bake until puffed and golden, about 10 to 12 minutes. In a medium bowl, whisk together sifted flour, pumpkin pie spice, baking powder, baking soda, and salt. It’s the perfect fluffy crowning on pumpkin cupcakes, cakes, and more. (WFRV) – Local 5 Live celebrated National Pumpkin Day with a local business offering some sweet treats. Pumpkin Cupcakes Doesn't get much better than soft and perfectly sweet pumpkin cupcakes. Oct 18, 2019 - Explore Nor. Transfer to a wire rack to cool completely before frosting, about 20 minutes. Cool in the pan for 10 minutes. Dip the frosted cupcakes into the sprinles … Here are additional recipes to make a full meal! You could even use an old fashioned wooden spoon if you like! Set aside. For your convenience, any specialized ingredients and equipment needed for this recipe have been linked to Amazon below. This recipe is baked in 9×9 square baking pan and uses half of the can. Pour the chocolate sprinkles into a bowl. To decorate the cupcakes use an ice cream scoop to place 1 scoop of frosting onto each cooled cupcake and use a knife to lightly spread and flatten. This site uses Akismet to reduce spam. Fill cupcake liners two-thirds full and bake for 21 minutes or until an inserted toothpick comes out clean. Check these out next: Just check out the recipe card below with full ingredients, instructions, and demonstration photos. Like in pumpkin cookies, the pumpkin puree in this recipe will give you cupcakes that are incredibly moist. These super light mini pumpkin cupcakes start with a boxed cake mix, and they bring on all the flavors of fall! In a mixing bowl, whisk together flour, cocoa powder and baking soda, set aside. This recipe uses American cups. Lightly spiced pumpkin cupcakes are topped with a Baileys Pumpkin Spice liqueur frosting and covered with chocolate sprinkles. In a separate large mixing bowl, with an electric hand mixer on medium speed, whip together butter and sugar until pale and fluffy, about 3-4 minutes. You can make the cupcake batter using an electric handheld or stand mixer. Cupcakes: Put an oven rack in the center of the oven. These super light mini pumpkin cupcakes start with a boxed cake mix, and they bring on all the flavors of fall! The flour is then mixed into … These super light mini pumpkin cupcakes start with a boxed cake mix, and they bring on all the flavors of fall! There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too! Use … Preheat your oven to 350 degrees. This way, the frosting won’t have time to form a skin and the sugar will Add in eggs one at a time stirring after each addition. This site uses Nutritionix to provide estimated nutrition. In a bowl combine cake mix, pudding mix, and pumpkin pie spice. You can print the card out too (don’t worry, the pics don’t print to save your ink!). One of the hero ingredients in this recipe is pumpkin spice, so here are some more recipes using the same: Looking for more cupcake recipe inspo? You can check out Crafty October from 2020, 2019, 2018, 2017, 2016, 2015, 2014, 2013, and 2012 for tons of awesome Halloween ideas and inspiration! In a large bowl, combine the pumpkin, cake mix, milk, oil, eggs, and pumpkin pie spice. Using the frosting in the piping bag, pipe a swirl on top of each cupcake, Enjoy. Line a 12-count muffin pan with cupcake liners or spray with nonstick spray. Use an ice cream scoop to add a scoop of Baileys frosting to the cupcakes and use a. Dip the frosted cupcake into the chocolate sprinkles covering as much as possible. Sign up for FREE to receive exclusive recipes, news, videos, merchandise, products and more!! Tag The Purple Pumpkin Blog on Instagram with the hashtag #TPPBRecipes! How to make Pumpkin Cupcakes: Flour, baking powder and salt are combined with the best fall spices (cinnamon, nutmeg and ginger). Cupcakes: Put an oven rack in the center of the oven. Line a 12-cup cupcake or muffin pan with cupcake liners. Increase the speed to high and beat until light and fluffy, 2 minutes. The Baileys goes into the frosting and if you can’t find the seasonal flavor, you could use regular Baileys and add a teaspoon (or two – check for flavor) of pumpkin pie spice to the mix. Reduce speed to low and gradually add the confectioners' sugar, beating … Beat in 1 egg at a time, combining well in between. The cupcakes should be ready in about 20 minutes – test their doneness by inserting a toothpick into the cakes and it should come out clean when the cupcakes are cooked through. The look and taste AMAZING! I used a cupcake decoration kit I found at a store. Pour this wet mixture into the dry mixture and stir until combined. Using an electric handheld or stand mixer, beat together the butter, and sugars until creamy. If you need exact calories and macros, please do your own calculations. Preheat the oven to 190 ° C/ 170°C (fan)/ 375°F/ Gas 5. Mix briefly until combined. Increase the speed to high and beat until light and fluffy, about 1 minute. Add pumpkin, milk, canola oil, and vanilla extract; mix on medium speed for 2 minutes. Cook’s Note: The batter can also be spooned into 12 regular-sized cupcake molds and baked in a preheated 350 degree F oven for 20 to 25 minutes. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Everyone will wonder how you were able to make a cupcake so moist. Sharing some favorite pumpkin cupcakes today! Add a pinch of salt, vanilla, and a teaspoon of cinnamon. You can double this recipe at ease to use one can of pumpkin. Moist and fluffy, these homemade vanilla cupcakes are better than the real thing! I’ve got lots of fun and easy Cupcake Recipes for Parties for you to try out – right-click and open these other recipes in a new tab so that you can read them after this one! Set aside. Use an ice cream scoop to place a scoop of black frosting onto each cooled cupcake. These Pumpkin Spice Butterscotch Sprinkle Cupcakes make the perfect Holiday cupcake for any party! In medium sized bowl whisk flour, baking soda, baking powder, salt, India Tree Cinnamon Sticks (ground), and India Tree Nutmeg (ground) together. Stop everything and make a batch of these Pumpkin Spice Baileys Cupcakes now! You’ve made the dessert, but what about the rest of the courses? The full ingredients list and instructions are found in the printable recipe card at the end of this post. I also discovered Mozart Pumpkin Spice Chocolate Cream Liqueur which I have got my eye on and I think would work just as well in this recipe! Using the wire whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice. Lightly spiced pumpkin cupcakes are topped with a Baileys Pumpkin Spice liqueur frosting and covered with chocolate sprinkles. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions and to ensure that you have all the ingredients and equipment required as well as understand the steps and timings involved. Using a small spatula, spread the frosting on top of the cupcakes. Preheat the oven to 350 degrees F. Line 36 mini cupcake molds with paper liners. Put an oven rack in the center of the oven. Flavored with Bailey’s pumpkin spice liqueur, and topped with delicious chocolate sprinkles, it is the perfect topper for these amazing cupcakes. Using a hand mixer, beat on low speed until smooth. See more ideas about sprinkle cupcakes, cupcake recipes, sprinkles cupcake recipes. Autumn Baking Cupcake Liners 150 CT Wilton, 101 Fun Things to Do at Home During Lockdown, Mozart Pumpkin Spice Chocolate Cream Liqueur, Caramel Apple Pie Cupcakes with Cinnamon Sugar Pie Crust Topping, Sheet Pan Roasted Chicken Thighs with Potatoes, Privacy, Cookies and Disclosure Policies, Terms and Conditions & Site Information. In a medium mixing bowl, whisk together the pumpkin puree, brown sugar, eggs, vegetable oil, and 1 teaspoon vanilla extract. Continue mixing until well blended. Hndez's board "Sprinkles cupcake recipes", followed by 237 people on Pinterest. Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tray with paper cases. These days there are lots of different flavors of Baileys Irish Cream, including the seasonal Pumpkin Spice Baileys – which is what has been used in these yummy cupcakes. Make sure you read the recipe thoroughly to know how much to reserve for piping swirls! Sift or whisk the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg in a large bowl. Scoop 1 cup of the frosting into a piping bag fitted with a star tip. Pumpkin is a great healthy substitute for eggs and oil in any baking recipe, you … Combine sugar, flour, cocoa powder, baking powder, baking soda, and salt in the bowl of an electric mixer. Line a muffin pan with paper liners or spray with cooking spray. Using a small ice cream scooper, scoop some frosting onto the top of the cupcakes and using a butterknife, smooth it into a thick disk. Preheat oven to 350 F (177 C). Amanda with The Amanda Cupcake shows us a recipe for ‘Smashing Pumpkin… Use an ice cream scoop to equally divide the cupcake mixture between the cupcake liners. Gradually beat in the dry ingredients and milk, alternating between the two until combined. Using a hand mixer, beat on low speed until smooth. The wet ingredients are combined in a second bowl (oil, eggs, sugar, pumpkin purée and vanilla). Pour the Fall colored sprinkles into a bowl. You may have some of the ingredients for this recipe in your kitchen already – the full list with measurements is found in the recipe card. The pumpkin replaces the eggs, oil and water for an easy recipe. The cupcakes should be transferred to a wire rack to cool completely before decorating. Affiliate DisclosureI have included affiliate links to useful products and services related to the topic of this post.If you purchase via the links I may earn a commission.As an Amazon Associate, I earn from qualifying purchases. I’ve got lots of fun and easy Cupcake Recipes for Parties for you to try out – right-click and open these other recipes in a new tab so that you can read them after this one! Set aside. Learn how your comment data is processed. In a medium bowl, combine the powdered sugar, cream cheese, butter, cocoa powder, and sour cream. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. Great recipe for Pumpkin Spice Cupcakes with Cream Cheese Frosting. Dip each frosted cupcake into the chocolate sprinkles. Having both in your kitchen means you’ll be able to make all of the different recipes on my blog as I use both cups and weighted measures. Use grated pumpkin or butternut squash for these gorgeous, spiced cupcakes, from BBC Good Food magazine. In a large bowl, combine the pumpkin… Save my name, email, and website in this browser for the next time I comment. These pumpkin spiced cupcakes are topped with a frosting made with Pumpkin Spice Baileys liqueur and taste amazing! Second, dip each cupcake in sanding sugar as soon as you’ve frosted it. Using the flat beater in your electric mixer, beat cream cheese, unsalted butter, salt, and cinnamon on medium low speed until smooth and creamy (approximately 2 or 3 minutes). In a large mixing bowl, add flour, pumpkin pie spice, cinnamon, salt, baking powder, and baking soda and whisk until combined. (ground) together. This recipe makes 14 cupcakes, so you will have a couple cupcakes to bake in a 2nd batch. Using a small spatula, spread the frosting on top of the cupcakes. Leave cupcakes to cool in the pan for 5 minutes before moving to a wire rack to cool completely. This easy Vegan Pumpkin Cupcake Recipe stars pumpkin spice flavors and pumpkin puree. Pumpkin all.the.things! Frosting: In a medium bowl, combine the powdered sugar, cream cheese, butter, cocoa powder, and sour cream. Decorate with mini-chocolate chips, sprinkles, colored sugar, and small candies. Set pan aside. Set aside. Preheat the oven to 350 degrees F. Line 36 mini cupcake molds with paper liners. Using a hand mixer, beat on low speed until smooth. Increase the speed to high and beat until light and fluffy, about 1 minute. In a large bowl, vigorously whisk together granulated sugar, brown sugar, eggs, and vegetable oil, until thick and smooth, 3 minutes. Recipe Ingredients: Pumpkin Puree: I like to use Libby’s canned Pumpkin. Preheat oven to 350 degrees. Mini Pumpkin Cupcakes with Chocolate Frosting We used to get Sprinkles Cupcakes all the time when we lived in […] In a medium bowl, combine the powdered sugar, cream cheese, butter, cocoa powder, and sour cream. Increase the speed to high and beat until light and fluffy, about 1 minute. Reduce the speed to low and gradually add the … Your email address will not be published. Using an electric hand mixer, beat the mixture on low speed until smooth. There are two layers of frosting on these cupcakes. ½ cup (1 stick) unsalted butter, slightly softened 1 cup sugar 1 large egg 2 large egg whites The post is part of the Crafty October series on The Purple Pumpkin Blog is filled with free printables, crafts, recipes, and more for Halloween and Fall! 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