Pumpkin Spice Cupcakes. Search and Compare Pumpkin Spice online. Beat in the confectioners' sugar a little at a time until incorporated. Beat sugar, pumpkin, eggs and oil until well blended.

The canned pure pumpkin and vegetable oil used in the batter give the cupcakes a moistness reminiscent of a pumpkin muffin, but the tenderness of the crumb is unmistakably that of a cupcake. Pumpkin spice cupcakes are the perfect fall dessert! They've got a rich pumpkin flavour with a spicy kick, but the cream cheese frosting is light and fluffy and oh so creamy.

Hello everybody, hope you're having an incredible day today. Today, we're going to make a distinctive dish, pumpkin spice cupcakes. One of my favorites. For mine, I'm gonna make it a bit unique. This will be really delicious.

Search and Compare Pumpkin Spice online. Beat in the confectioners' sugar a little at a time until incorporated. Beat sugar, pumpkin, eggs and oil until well blended.

Pumpkin Spice Cupcakes is one of the most favored of current trending foods on earth. It's appreciated by millions daily. It's simple, it's quick, it tastes yummy. Pumpkin Spice Cupcakes is something which I have loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can have pumpkin spice cupcakes using 7 ingredients and 18 steps. Here is how you can achieve that.

The ingredients needed to make Pumpkin Spice Cupcakes:

{Make ready 2 of eggs.
{Prepare 3/4 cup of water.
{Make ready 1/4 cup of oil.
{Get 1 stick of softened butter.
{Prepare 1 box of duncan hines.
{Get 1 bag of of frosting.
{Get 2 tsp of water.

How to make pumpkin spice cupcakes. Whisk together the dry ingredients in a small bowl. In a separate large bowl, mix together the pumpkin, sugars, oil and eggs. Then stir the dry mixture into the wet mixture until combined.

Steps to make Pumpkin Spice Cupcakes:

preheat oven to 350°F.
line muffin pan with baking cups.
empty contents of large pouch into a large bowl.
blend cake mix, water, oil, and eggs in a large bowl at low speed until moistened (about 30 secs).
scrape contents of bowl.
beat at medium speed for 2 mins.
spoon batter evenly into 12 cupcake liners (approximately 1/2 full).
bake in center of oven at 350°F for 18-23 mins. cupcakes are done when toothpick inserted in center comes out clean. (put toothpick in cupcakes after 18-23 mins).
cool 5-10 mins in pan then remove and place on write rack to cool completely.
mix softened butter with electric mixer on high for 1 min or until light and fluffy. scrape.
slowly add frosting mix to butter while mixing on low speed for an additional 1 min. scrape.
add water.
start mixing on low. as frosting starts to come together, gradually increase speed to high. this step may take up to 3 mins.
mix on high for an additional 3 mins.
fill pastry bag with frosting (place bag in tall glass to make filing with frosting easier)..
cut approximately 1/2 inch from the tip of the pastry bag.
insert cut pastry bag into top of cupcake and squeeze gently to fill cupcake with approximately 1 Tbsp of frosting.
slowly remove pastry bag and swirl approximately 1 Tbsp on top..

Line muffin tin with paper liners or spray with non-stick cooking spray. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, pumpkin pie spice, sour cream, pumpkin, oil, eggs, and vanilla. Divide batter evenly among muffin cups (about two-thirds full). In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.

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