Pumpkin Cupcakes - Thanksgiving Recipe
Rebecca Brand shows how to make home made Pumpkin Cupcakes with a Spicy Pumpkin Frosting. Delicious, easy, and whether you use canned pumpkin or make this with a homemade pumpkin puree that Rebecca shows you how in this video along with how to make the perfect pumpkin spice. These pumpkin cupcakes are the boss for dessert, or breakfast muffins. Pecans in the frosting, and pumpkin puree used in the icing as well, make the best sweet treat cupcake delight. The cake batter is easy with a dump and go method, so beginning cooks can learn how to make cupcakes fast.
Ingredients
| For pumpkin cupcakes: | ||
| Flour | 1 1/4 Cup (20 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Baking powder | 2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Butter | 1/2 Cup (8 tbs) ((at room tempreture)) | |
| Eggs | 2 | |
| Pumpkin puree | 3/4 Cup (12 tbs) | |
| Cinnamon powder | 1 Teaspoon | |
| Ground ginger | 1/2 Teaspoon | |
| Ground nutmeg | 1/2 Teaspoon | |
| Vanilla extract | 1 Teaspoon | |
| For pumpkin icing: | ||
| Powdered sugar | 3 1/2 Cup (56 tbs) | |
| Pumpkin puree | 1/3 Cup (5.33 tbs) | |
| Cinnamon powder | 1 Teaspoon | |
| Ground ginger | 1/2 Teaspoon | |
| Ground nutmeg | 1/2 Teaspoon | |
| Red food coloring | 3 Drop | |
| Yellow food coloring | 3 Drop |
Directions
Please watch the video for directions!
Recipe Summary
Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 12
