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:
covered percent of daily need
