Hey everyone, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, amanda's pumpkin pie cupcakes. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Amanda's Pumpkin Pie Cupcakes is one of the most popular of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Amanda's Pumpkin Pie Cupcakes is something that I have loved my entire life.
Amanda's Pumpkin Pie Cupcakes I wanted something that tasted like pumpkin pie but in a cake. I adapted this recipe to something that my family adores. I can't remember where I found the original recipe because it has been many years since I created this one. Using electric mixer, cream together sugar and oil.
To get started with this particular recipe, we must prepare a few components. You can have amanda's pumpkin pie cupcakes using 14 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Amanda's Pumpkin Pie Cupcakes:
- Get Cupcakes
- Take 1 box yellow cake mix
- Take 1 can pumpkin (15oz)
- Take 1 box vanilla instant pudding (small)
- Prepare 2 tsp Pumpkin Pie Spice
- Take 1/2 cup oil
- Prepare 1/2 cup water
- Make ready 3 large eggs
- Take Frosting
- Make ready 1 packages 8oz cream cheese, softened
- Make ready 1/4 cup butter
- Prepare 1 tsp vanilla extract
- Prepare 1 tsp Pumpkin Pie Spice
- Make ready 1 box Confectioners sugar (powdered sugar) (1lb)
Pour the pumpkin mixture into the flour mixture, and gently fold until just incorporated (it's. In a medium bowl whisk together the flour, baking powder, baking soda salt and pumpkin pie spice. In a large bowl, whisk together the cake flour, pumpkin pie spice, baking powder, and salt. In a separate bowl, whisk together the pumpkin with the remaining cupcake ingredients.
Instructions to make Amanda's Pumpkin Pie Cupcakes:
- Preheat oven to 350°
- Beat all cupcake ingredients with electric mixer on low until moistened.
- Beat on medium speed for two minutes.
- Spoon batter into a 24 paper-lined cupcake pan filling each cup until 2/3 full.
- Bake in oven for 20 minutes.
- Cool cupcakes.
- Make frosting as follows.
- Beat cream cheese, butter, vanilla extract and pumpkin pie spice until fluffy.
- Gradually beat in box of powered sugar until smooth.
- Frost cupcakes.
- Also if this frosting is to rich, I make a whip topping to go on them:
- 1/4 cup of powdered sugar, 1 cup of heavy whipping cream, 1 teaspoon pumpkin pie spice. Beat on high speed until soft peaks form. Use to ice cupcakes instead of the cream cheese icing. :)
In a large bowl, whisk together the cake flour, pumpkin pie spice, baking powder, and salt. In a separate bowl, whisk together the pumpkin with the remaining cupcake ingredients. Pumpkin pie cupcakes are very moist so the best way to store them is in an airtight container in the refrigerator. Put a slice of bread inside the container to absorb excess moisture. Pumpkin pie cupcakes can also be frozen (without the whipped cream topping.) They'll keep well in a zippered bag with the date written on the outside, or in a sealed container.
So that is going to wrap it up for this exceptional food amanda's pumpkin pie cupcakes recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
