Pumpkin Spice Pudding Cupcakes

If you want to add more dairy free and lacto ovo vegetarian recipes to your recipe box, Pumpkin Spice Pudding Cupcakes might be a recipe you should try. One serving contains 207 calories, 3g of protein, and 8g of fat. For 92 cents per serving, you get a dessert that serves 24. This recipe from Lady Behind the Curtain has 68 fans. A mixture of granulated sugar, flour, eggs, and a handful of other ingredients are all it takes to make this recipe so flavorful. A few people really liked this American dish. From preparation to the plate, this recipe takes around 1 hour and 25 minutes. Overall, this recipe earns a rather bad spoonacular score of 31%. Similar recipes include Pumpkin Spice Cupcakes, Pumpkin Spice Cupcakes, and Pumpkin Spice Cupcakes.

Servings: 24

Preparation duration: 60 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees.Line 24 cupcake wells with cupcake liners and set aside.In a mixing bowl add the flour, baking powder, sugar and pudding mix.Whisk together.Add the oil, eggs and cider.Mix on medium 2 minutes or until well combined and creamy.Fill cupcake liners 3/4 full.Bake 25 minutes or until a toothpick inserted into the center comes out clean.Cool on wire rack.Measure your pick to determine how big your moon should be. I used a biscuit cutter.Trace circles on a piece of parchment paper.Turn over and tape to a cookie sheet.Melt yellow candy melts. Either put the melted candy in a squirt bottle on a zip top bag with the corner cut off. Trace around the line first and then fill in. ( to help cover the unevenness of the candy I added yellow sugar sprinkles.Put in freezer for 10 minutes.Once the moons are hard shake off any excess sugar sprinkles.Place back on the covered cookie sheet.Turn the moons over.Dip small lollipop sticks in more yellow melted candy and lay in the center on the back side of the moon.Put back in freezer for 10 minutes.Melt black candy melts.Dip cooled cupcakes in the melted candy and then directly into the colored sugar sprinkles.Immediately add the moon and then the cat pick.

 

Step by step:

1. Preheat oven to 350 degrees.Line 24 cupcake wells with cupcake liners and set aside.In a mixing bowl add the flour, baking powder, sugar and pudding mix.

2. Whisk together.

3. Add the oil, eggs and cider.

4. Mix on medium 2 minutes or until well combined and creamy.Fill cupcake liners 3/4 full.

5. Bake 25 minutes or until a toothpick inserted into the center comes out clean.Cool on wire rack.Measure your pick to determine how big your moon should be. I used a biscuit cutter.Trace circles on a piece of parchment paper.Turn over and tape to a cookie sheet.Melt yellow candy melts. Either put the melted candy in a squirt bottle on a zip top bag with the corner cut off. Trace around the line first and then fill in. ( to help cover the unevenness of the candy I added yellow sugar sprinkles.Put in freezer for 10 minutes.Once the moons are hard shake off any excess sugar sprinkles.

6. Place back on the covered cookie sheet.Turn the moons over.Dip small lollipop sticks in more yellow melted candy and lay in the center on the back side of the moon.Put back in freezer for 10 minutes.Melt black candy melts.Dip cooled cupcakes in the melted candy and then directly into the colored sugar sprinkles.Immediately add the moon and then the cat pick.

Nutrition Information:

covered percent of daily need