Time 1h Yield 10 cupcakes Number Of Ingredients 19 Steps:
Preheat the oven to 350 degrees F. Brush the top of a muffin pan with vegetable oil and line it with 10 paper liners. Into a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. In a larger bowl, whisk together the eggs, pumpkin, granulated sugar, brown sugar and the 1/2 cup vegetable oil. Add the flour mixture and stir to combine. Scoop the batter into the prepared tins (I use a 2 1/4-inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick comes out clean. Cool completely, spread the cupcakes with the Maple Frosting and sprinkle with the chopped Heath bars. In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, butter, maple syrup and vanilla on medium-low speed until very smooth. With the mixer on low, slowly add the confectioners’ sugar and mix until smooth.
Time 1h40m Yield 24 Number Of Ingredients 20 Steps:
Preheat an oven to 375 degrees F (190 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside. Beat 1/2 cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack. While the cupcakes are cooling, make the frosting by beating the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. Beat in the confectioners’ sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy. Once the cupcakes are cool, frost with the cream cheese icing.
Time 30m Yield 24 cupcakes Number Of Ingredients 13 Steps:
CUPCAKES: Preheat oven to 350 degrees. Grease 24 standard muffin cups. Whisk together cake mix, sugar, cinnamon, nutmeg, and pumpkin pie spice in large bowl. Add the eggs, applesauce, and pumpkin and beat with an electric mixer until thoroughly combined. Pour batter into muffin cups, filling them about 3/4 full. Bake for 20-25 minutes or until toothpick inserted into center comes out clean. Transfer cupcakes to wire rack and let cool completely before spreading with frosting. FROSTING: Make sure the butter & cream cheese are SOFT. Beat the butter in bowl with electric mixer until light and fluffy. Add the cream cheese and beat together until well blended. Add the maple syrup and cinnamon. Mix until well combined. Gradually add the powdered sugar, beating until light and fluffy, and frosting consistency is formed. If frosting is too thick for your liking, you can add 1 tablespoon of milk at a time until it reaches the desired consistency.. Spread frosting evenly over cupcakes and Enjoy!
Yield 12 cupcakes Number Of Ingredients 16 Steps:
Preheat the oven to 350°F (180°C). Grease a 12-cup muffin tin or line with paper liners. In a large bowl, cream together the brown sugar and coconut oil with an electric hand mixer until smooth. Add the flour, baking soda, baking powder, pumpkin spice, cinnamon, vanilla, salt, lemon zest, pumpkin puree, and almond milk, and stir with a rubber spatula until well combined. Use an ice cream scoop to fill each muffin cup about ¾ of the way. Bake for 20- 25 minutes, until a toothpick inserted in the center of a cupcake comes out clean. Make the frosting: In a large bowl, cream the vegan butter with an electric hand mixer until smooth. Sift in half the powdered sugar and continue to beat. Sift in the rest of the powdered sugar and beat again. Fold in the maple syrup and vanilla with a rubber spatula until well combined. Fold a piece of tape around the one of the bottom corners of a large zip-top bag. Then cut a ¼ inch slit along one edge of the corner. Put the zip-top bag in a tall glass and scoop a good amount of frosting into the bag. Squeeze all of the frosting toward the taped corner of the bag. Decorate the cupcakes by frosting small loops resembling petals on top. Enjoy!
Time 40m Yield 1 dozen. Number Of Ingredients 17 Steps:
Preheat oven to 350°. Line 12 muffin cups with paper or foil liners. Beat first six ingredients until well blended. In another bowl, whisk flour, baking powder, baking soda, salt and spices; gradually beat into pumpkin mixture., Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., Mix frosting, whipped topping and cinnamon. Pipe or spoon onto cupcakes; top with candy corn. Refrigerate leftovers.
Time 45m Yield 2 dozen. Number Of Ingredients 18 Steps:
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to creamed mixture alternately with buttermilk, beating well after each addition., Fill 24 paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers.
