ISO spice or pumpkin cupcakes

[springsgourmet9]

I want to make spice or pumpkin cupcakes for the crew team after their race and wondered if anyone has any great recipes. I've made Emeril's buttermilk spice cake with walnut cream cheese frosting and was hoping this would work for cupcakes. Also, Epicurious has a spiced pumpkin layer cake that looks like a carrot cake that might work.

Any suggestions or comments in turning a cake recipe into cupcakes other than the baking times? Or any other great recipes?

[Shugness]

What about the pumpkin muffins that are getting big thumbs up around here?

[nylucy4]

I made the Pumpkin Cupcakes from this month's Real Simple. They use a yellow box mix as the base, but they were easy, cute and people liked them at my book club.

http://www.realsimple.com/food-recip...359/index.html

[springsgourmet9]

shugness, I'm looking for pumpkin cupcakes, not muffins, thanks.

nylucy4, thanks, these look good and easy!

[Shugness]

springs - I realize but thought I'd mention it anyways, honestly the muffins sounded more like a dessert to me

[aggie94]

Sounds like you already found what you're looking for, but I thought I'd throw this one out as well. It's one of my favorite fall baking recipes, and I typically make them as cupcakes. In fact, I think I'm going to make a few batches this weekend as a treat for DH's and my offices.

Applesauce Spice Cake with Cream Cheese Icing

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Desserts Oct '97


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups packed brown sugar
1/2 cup chilled light butter (I don't use "light" butter - never even seen it)
1 1/2 cups chunky applesauce
1/4 cup apple butter
2 large egg whites
1 large egg
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup raisins (I omit these)
Cooking spray
Cream Cheese Icing (recipe follows)
1/4 cup chopped pecans -- toasted

CREAM CHEESE ICING
1 1/2 teaspoons chilled light butter (again, I use regular butter)
4 ounces 1/3-less-fat cream cheese -- chilled (1/2 of 8-ounce block)
2 cups sifted powdered sugar
1 teaspoon vanilla extract

Preheat oven to 350�. Beat sugar and butter at medium speed of a mixer until well-blended (about 5 minutes). Add applesauce, apple butter, egg whites, and egg; beat well. Add flour and next 4 ingredients (flour through salt); beat well. Stir in raisins.

Pour batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack.

Spread Cream Cheese Icing over cake, and sprinkle with pecans.

Serving Size: 1 slice

[mightyh]

I just wanted to bring this recipe to your attention for the fall season.... The bars are my very favorite--I keep trying other recipes and coming back to these as my preferred. The cream cheese icing is delicious, too! Perhaps someone could suggest a way to "cupcake" these, but I like them in bar form!

Pumpkin Bars
from America Discovers Columbus Cookbook

Makes 24 squares (I think you can cut these smaller)

4 eggs
1 2/3 c. sugar
1 c. cooking oil
1 16 oz. can solid pumpkin
2 c. flour
2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking powder

Icing:
3 oz. cream cheese
1/2 c. butter, softened
1 tsp. vanilla
2 c. powdered sugar

Preheat oven to 350.

Beat together eggs, sugar, oil and pumpkin until light and fluffy. Mix together flour, baking powder, cinnamon, salt, and soda. Add to pumpkin mixture and mix thoroughly. Spread batter in ungreased 15X 10 (jelly roll) pan and bake at 350 for 25-30 minutes. Cool. Frost with icing (below). Cut into bars.

Icing: Cream together cream cheese and butter. Stir in vanilla. Add powdered sugar a little at a time until mixed thoroughly.

[menat]

How about Gingerbread Cupcakes with Lemony Frosting from the postpunkkitchen? Can't go wrong with gingerbread as far as I'm concerned. Although, not quite sure about the frosting with shortening.... I personally would make them with a simple lemon glaze.

Gingerbread Cupcakes with Lemony Frosting

prep time: 20 minutes | cooking time: 17-22 minutes | makes 12 cupcakes

Equipment:
12 cupcake tins and paper liners, 2 medium mixing bowls.

Ingredients
For the cupcakes
1 1/4 cups all purpose flour
3 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup finely chopped crystallized ginger
1/2 cup vegetable oil
1/3 cup light molasses
1/2 cup maple syrup
1/4 cup soy milk
2 tablespoons soy yogurt
1 1/2 teaspoons finely grated lemon zest

For the frosting
1/4 cup soybean margarine
1/4 cup vegetable shortening
1/3 cup confectioners sugar
1/4 cup soymilk
juice of 1 lemon


Directions
Preheat oven to 350 F. Line tins with paper cupcake liners.
Sift together flour through salt.
Wisk together wet ingredients (oil through yogurt) until well emulsified.
Fold dry ingredients into wet, wisking to combine.
Fold in lemon peel and crystalized ginger.
Pour into tins, 2/3 of the way.
Bake 17 - 22 minutes, until top springs back when touched or a toothpick comes out clean.
When fully cooled frost them with frosting below.

Prepare the frosting
In a round bottom bowl cream margarine and shortening with a strong fork. This could take 5 minutes, to make sure they are thoroughly blended and smooth. Add sugar and mix, adding splashes of soymilk as you go along to make blending easier. Add lemon juice, and keep creaming away until everything is perfectly smooth. Refrigerate until cupcakes are ready for frosting.

[punkrawkchef]

• 1/2 cup coconut oil
• 1 cup brown sugar
• 1/2 cup applesauce
• 1 cup fresh or canned pure pumpkin
• 1 tsp pure vanilla extract
• 2 cup unbleached flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 teaspoon salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 cup soy buttermilk (add 2 tsp vinegar to 1/2 C soy milk and let curdle)

Preheat the oven to 350F. Makes 18 cupcakes.

1. In large bowl cream the coconut oil and sugar until light and fluffy (about 2-3 minutes).
2. Add the apple sauce and mix well.
3. Add the pumpkin puree and vanilla and beat until incorporated.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt and spices.
5. Add the flour mixture and soy buttermilk alternately to the pumpkin batter, in three additions, beginning and ending with the flour mixture.
6. Pour the batter into the prepared cupcake pan and bake for approximately 20 minutes, or until a toothpick inserted in the middle comes out clean.
7. Cool completely before frosting.
8. Frost with vegan chocolate glaze.

these are good! I didnt do the chocolate glaze though. http://kitchencorners.blogspot.com/2...-cupcakes.html

[helene]

All the recipes are so tempting