Pumpkin Cupcakes with Nutella Frosting
Pumpkin Cupcakes with Nutella Frosting is a hor d'oeuvre that serves 20. Watching your figure? This lacto ovo vegetarian recipe has 329 calories, 3g of protein, and 19g of fat per serving. For 48 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. 45 people were glad they tried this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. This recipe is typical of American cuisine. This recipe from Oh Sweet Basil requires powdered sugar, baking soda, salt, and pumpkin puree. With a spoonacular score of 22%, this dish is rather bad. Similar recipes are Nutella cupcakes with Nutella frosting, Chocolate Cupcakes with Creamy Nutella Frosting, and Banana Cupcakes with Nutella Buttercream Frosting.
Servings: 20
Ingredients:
1/2 tsp baking powder
1 tsp baking soda
1 cup (2 sticks) butter, softened
1/2 cup canola oil
2 eggs
1 3/4 cup flour
3/4 cup Nutella
2 cups powdered sugar
1 Tbsp Homemade Pumpkin Pie Spice
1 cup pumpkin puree
pinch salt
1 cup sugar
1 1/2 tsp vanilla
2/3 cup water
Equipment:
whisk
bowl
muffin tray
hand mixer
wire rack
pastry bag
Cooking instruction summary:
Combine flour, salt, baking soda, baking powder, and pumpkin pie spice in a bowl.In a separate bowl, whisk together the oil, sugar, pumpkin, eggs, and water.Add dry ingredients to wet ingredients and mix until just moist.Prepare muffin tins with paper cups and fill each cup 2/3 full of batter; about 20 cupcakes.Bake at 400 degrees Fahrenheit for 15 to 18 minutes or until the cake springs back when touched. Allow to cool completely on a wire rack.Prepare frosting by beating the butter in a large bowl with an electric mixer. Beat in the powdered sugar, salt, and vanilla until smooth. Add the Nutella and beat until light and fluffy. Fill a pastry bag with a large tip full of frosting and swirl on top of cupcakes. Store in an airtight container.
Step by step:
1. Combine flour, salt, baking soda, baking powder, and pumpkin pie spice in a bowl.In a separate bowl, whisk together the oil, sugar, pumpkin, eggs, and water.
2. Add dry ingredients to wet ingredients and mix until just moist.Prepare muffin tins with paper cups and fill each cup 2/3 full of batter; about 20 cupcakes.
3. Bake at 400 degrees Fahrenheit for 15 to 18 minutes or until the cake springs back when touched. Allow to cool completely on a wire rack.Prepare frosting by beating the butter in a large bowl with an electric mixer. Beat in the powdered sugar, salt, and vanilla until smooth.
4. Add the Nutella and beat until light and fluffy. Fill a pastry bag with a large tip full of frosting and swirl on top of cupcakes. Store in an airtight container.
Nutrition Information:
covered percent of daily need
