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Sunday, September 8, 2013

Pumpkin Cupcakes

Pumpkin in cupcakes how delicious and the topping is just perfect for a special treat!


1 15 oz can pumpkin puree
1/2 cup sugar (or natural sugar substitute ie, monk fruit or stevia)
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk
2/3 cup all purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda

For the Frosting:
2 cartons (10.6oz each) Cool Whip Vanilla Frosting, thawed
1 tsp ground cinnamon
candy corn

Preheat oven to 350 degrees. Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes.

Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes.

In a large bowl, mix cinnamon into the thawed Cool Whip Frosting, folding with a spatula. Pipe onto cupcakes. Top with a piece of candy corn.

Top with whipped cream frosting and serve.

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