frosted pumpkin cupcakes

These spicy fall treats are a definite kid-favorite recipe. Enlist your kids to help frost and decorate these adorable treats.

Frosted Pumpkin Cupcakes
Servings: 30 cupcakes
Prep Time: 15 mins
Total Time: 41 mins
Ingredients on sale: 4
    •  Cupcakes:
      3  cups all-purpose flour
    • 1  tablespoon pumpkin-pie spice
    •  2-1/2  teaspoons baking soda
    •  1  teaspoon baking powder
    •  3/4  teaspoon salt
    •  1-1/2  cups granulated sugar
    •  3/4  cup vegetable oil
    •  1/2  cup buttermilk
    •  1  can (15 ounces) pumpkin puree
    •  4  eggs
    • Frosting:
      1  package (8 ounces) cream cheese, softened
    • 3/4  cup (1-1/2 sticks) unsalted butter, softened
    •  1  box (16 ounces) confectioner’s sugar
    •  1  teaspoon vanilla extract
    •  2  tablespoons milk, plus more if needed
    • Orange food coloring
    • Fine and coarse orange decorating sugar
    • Pretzel sticks or rods
1. Heat oven to 350 degrees F. Line 12 mini cupcake pan indents and 12 regular indents with foil or paper liners. Line 6 jumbo cupcake indents with foil or paper liners.
2. For cupcakes: In a medium-size bowl, whisk flour, pumpkin pie spice, baking soda, baking powder and salt together until well blended; set aside.
3.Beat sugar, vegetable oil, buttermilk, pumpkin puree and eggs in a large bowl on low speed for 2 minutes or until combined. Add flour mixture and beat for 2 more minutes or until just combined.
4.Divide among liners, filling each about 2/3 full.
5.Bake at 350 degrees F for about 12 minutes for the minis, 18 minutes for the regulars and 26 minutes for the jumbos, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and cool completely.
6.For frosting: Beat cream cheese and butter in a large bowl on high for 3 minutes or until light and fluffy. Gradually add the confectioner’s sugar, vanilla and milk and beat until smooth and a good spreading consistency, 2 minutes. Add an additional tablespoon of milk if mixture is too thick.
7.Divide the frosting into two bowls and tint to different shades of orange with food coloring. Mound the frosting on top of cupcakes and make rounded. Roll the entire cupcake in the sugar to coat or roll just edges in sugar, alternating between fine and corase sugars as desired. To make indentations, press a wooden skewer on top of the sugared cupcake. Add pretzel sticks or rods as stems.

About dianelouw

I am a Christian stay at home mom. I may not be perfect, BUT Jesus thinks I'm to die for!!! Shy believe it or not. But once i get to know you - passop! Love to laugh and to mix with people and help people. Some would say - that sometimes its to my detriment. Love spending time with my parents and family. Very inquisitive and have lots of questions regarding the Lord which i constantly ask for help. I love reading, gardening, studying the Word of God, etc. Have discovered Kindle and i got a wish list for a Kindle by my husband lol. Have downloaded some very good classics and others from free. Sites that i belong to: look for Diane D Some favorite Quotes: Love me for me and not for what you want me to be... Deuteronomy 4:7 "No other nation, no matter how great, has a god who is so near when they need Him as the Lord our God is to us. He answers us whenever we call for help." Phillippians 4:13 - I can do everything through him who gives me strength. Philippians 4:4 Rejoice in the Lord always. I will say it again: Rejoice
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