https://www.cutoutandkeep.net/projects/yummy-pumpkin-cupcake • Posted by Serena P.
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)
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)
Preheat 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.
In 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.
Beat 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.
Combine 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.
Stir in the milk until batter is smooth. *If your batter is too thick add a couple teaspoons of milk.
Mix 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.
Pour or spoon batter into the prepared pan. *I normally fill my pans 3/4 of the way full.
Make for 20 to 25 minutes in your preheated oven. *The cupcakes are done when the tops will "spring back" when poked.
Icing (optional) In large bowl, cream shortening and butter, preferably with an electric mixer but a fork works fine. Stir in the vanilla.
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.
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.
Icing cupcakes and enjoy! ^_^