Pumpkin Cupcakes with Pumpkin Butter Whipped Cream

You can never have too many American recipes, so give Pumpkin Cupcakes with Pumpkin Butter Whipped Cream a try. This lacto ovo vegetarian recipe serves 15 and costs 37 cents per serving. One portion of this dish contains around 2g of protein, 7g of fat, and a total of 195 calories. 194 people were impressed by this recipe. Head to the store and pick up eggs, flour, vanillan extract, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour. It is brought to you by Recipes Food and Cooking. All things considered, we decided this recipe deserves a spoonacular score of 40%. This score is not so spectacular. Similar recipes include Butterscotch-Filled Pumpkin Cupcakes with Whipped Cream, Pumpkin French Toast with Whipped Pumpkin Butter, and Pumpkin-Chocolate Torte with Pumpkin Whipped Cream.

Servings: 15

Preparation duration: 20 minutes

Cooking duration: 20 minutes

 

Ingredients:

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 cup brown sugar

1 15 oz. can pumpkin puree

2 teaspoons cinnamon

2 large eggs

2/3 cup flour

1 cup heavy cream

1/4 teaspoon salt

1/4 cup sugar

1/4 cup pumpkin butter or confectioner's sugar

Sanding sugar - optional

1 teaspoon vanilla extract

Equipment:

muffin tray

oven

mixing bowl

pastry bag

whisk

frying pan

Cooking instruction summary:

Preheat oven to 350 degrees. Line 12 cup muffin tins with silicone or use an individual cheesecake pan with removable bottoms.Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and cream. Add the flour, spices, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes or until centers are set. Cool. Remove cupcakes from pan and refrigerate.Put heavy cream in a mixing bowl. Beat with a whisk attachment with pumpkin butter or sugar until soft peaks form. Put whipped cream in a pastry bag and pipe on top. Dust with sanding sugar if using.

 

Step by step:


1. Preheat oven to 350 degrees. Line 12 cup muffin tins with silicone or use an individual cheesecake pan with removable bottoms.

2. Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and cream.

3. Add the flour, spices, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture.

4. Bake for twenty minutes or until centers are set. Cool.

5. Remove cupcakes from pan and refrigerate.Put heavy cream in a mixing bowl. Beat with a whisk attachment with pumpkin butter or sugar until soft peaks form. Put whipped cream in a pastry bag and pipe on top. Dust with sanding sugar if using.


Nutrition Information:

Quickview
195k Calories
2g Protein
6g Total Fat
33g Carbs
3% Health Score
Limit These
Calories
195k
10%

Fat
6g
10%

  Saturated Fat
3g
24%

Carbohydrates
33g
11%

  Sugar
26g
30%

Cholesterol
46mg
16%

Sodium
76mg
3%

Get Enough Of These
Protein
2g
4%

Vitamin A
4682IU
94%

Manganese
0.14mg
7%

Selenium
4µg
6%

Vitamin B2
0.09mg
6%

Vitamin K
5µg
5%

Iron
0.86mg
5%

Fiber
1g
4%

Phosphorus
44mg
4%

Folate
17µg
4%

Vitamin B1
0.06mg
4%

Vitamin E
0.55mg
4%

Calcium
34mg
3%

Potassium
103mg
3%

Vitamin B5
0.29mg
3%

Magnesium
10mg
3%

Copper
0.05mg
3%

Vitamin B3
0.46mg
2%

Vitamin B6
0.04mg
2%

Vitamin D
0.24µg
2%

Vitamin C
1mg
2%

Vitamin B12
0.09µg
1%

Zinc
0.22mg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Autumn Harvest Quail
Breaded Cauliflower Casserole and Happy Freaking Birthday
Eggnog Cheesecake Crumble Bars
Apple Salsa with Cinnamon Chips
Raspberry White Balsamic Vinaigrette
Strawberry Pretzel Dessert
Spiced Hot Cocoa
Ham and Creamy Potato Scallops
Easy Pizza Dip
No-Bake Cheesecake with Nectarines and Blueberries
Food Trivia

October is National Pasta Month.

Food Joke

Time flies like the wind. Fruit flies like a banana.

Popular Recipes
Sweet Potato Casserole Baked Oatmeal

Budget Bytes

Purple-Ribbon Pumpkin Cake

Taste of Home

Slow Cooker Broccoli Beef

Little Spice Jar

Red Wine Pomegranate Slow Cooker Short Ribs

Call Me PMC

Smokey Roasted Brussel Sprouts and Sweet Potatoes

My Whole Food Life