About
cupcake, vegetarian, buttercream, pumpkin, baking
These pumpkin cupcakes are perfect for anytime you want a sweet, filling snack.
Cupcake Ingredients:
*1 cup white sugar
*1/2 cup butter
*2 eggs
*2 teaspoons vanilla extract
*1 1/2 cups all-purpose flour
*1 3/4 teaspoons baking powder
*1/2 cup milk
*1 Package Pumpkin Pudding
Buttercream Icing Ingredients:
* 1/2 cup solid vegetable shortening
* 1/2 cup (1 stick) butter or margarine softened
* 1 teaspoon clear vanilla extract
* 4 cups sifted confectioners' sugar (approximately 1 lb.)
* 2 tablespoons milk
* Food Coloring (optional)
Tags
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Serena P. entered her project Yummy Pumpkin Cupcake to Secret Santa
29 Dec 20:29
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KelliDroze added Yummy Pumpkin Cupcake to Seasonal
27 Oct 23:31
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KelliDroze added Yummy Pumpkin Cupcake to Sweet
07 Jan 23:55
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KelliDroze added Yummy Pumpkin Cupcake to Sweet
07 Jan 23:53
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KelliDroze added Yummy Pumpkin Cupcake to Sweet
07 Jan 23:53
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KelliDroze added Yummy Pumpkin Cupcake to Sweet
07 Jan 23:52
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KelliDroze added Yummy Pumpkin Cupcake to Sweet
07 Jan 23:52
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KelliDroze added Yummy Pumpkin Cupcake to Sweet
07 Jan 23:50
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KelliDroze added Yummy Pumpkin Cupcake to Sweet
07 Jan 23:50
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KelliDroze added Yummy Pumpkin Cupcake to Food
18 Dec 19:33
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Step 1Preheat oven to 350 degrees F (175 degrees C). Grease/Butter or line muffin pan with paper liners.
*Personally I butter my muffin pans, the muffins come out easier and have a crispy outside.
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Step 2In a medium bowl, cream together the sugar and butter. It should be light a fluffy.
*Make sure your butter is room temperature or it won't work correctly.
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Step 3Beat in the eggs, one at a time. Then stir in the vanilla.
*Beat only until the eggs are mixed in. Over beating causes the cakes to be dense.
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Step 4Combine flour and baking powder, add to the creamed mixture and mix well.
*Make sure to sift the flour since nobody likes to bite into a cupcake and find a lump of flour.
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Step 5Stir in the milk until batter is smooth.
*If your batter is too thick add a couple teaspoons of milk.
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Step 6Mix half the pack of pumpkin pudding into the batter. Use more if you want a more prominent pumpkin taste.
*At this point your batter will be pretty thick. Add milk until you get to a pourable consistency.
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Step 7Pour or spoon batter into the prepared pan.
*I normally fill my pans 3/4 of the way full.
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Step 8Make for 20 to 25 minutes in your preheated oven.
*The cupcakes are done when the tops will "spring back" when poked.
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Step 9Icing (optional)
In large bowl, cream shortening and butter, preferably with an electric mixer but a fork works fine. Stir in the vanilla.
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Step 10
Icing (optional)
Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.
*Sift sugar before for best results.
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Step 11
Icing (optional)
Add milk and beat at medium speed until light and fluffy. You can add food coloring to make the icing prettier.
*Keep bowl in fridge until ready for use.
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Step 12Icing cupcakes and enjoy! ^_^
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