2 Ingredient Pumpkin Cupcakes Recipes
2-INGREDIENT CUPCAKES
Provided by Katie Lee Biegel
Categories dessert
Time 1h35m
Yield 12 cupcakes
Number Of Ingredients 4
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup cupcake pan with paper liners and set aside.
- Combine the spice cake mix and pumpkin puree in a bowl. Beat with an electric mixer on medium speed until smooth. Portion the mixture into the prepared cupcake pan. Bake until a toothpick inserted in the centers comes out clean, 12 to 17 minutes. Let cool completely.
- For the frosting: Meanwhile, combine the powdered sugar and whipped cream cheese in a bowl. Beat with an electric mixer until smooth. Frost the cupcakes with an offset spatula.
3 INGREDIENT PUMPKIN SPICE CUPCAKES
These are so moist, chewy, and delicious. Plus, you can make them so easily. Not to mention, it's vegan.
Provided by hipbonez
Categories Dessert
Time 32m
Yield 1 cupcake, 24-30 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees.
- Combine all ingredients in a large bowl for 2 minutes. Contents will be VERY thick. (Electric mixer may be used.).
- Line muffin tin with paper cups.
- Fill 2/3 full with batter.
- You may add a 1/4 cup of water to make it easier to stir.
- Bake 22 to 24 minutes.
- Optional: sprinkle tops with cinnamon sugar before placing in oven if you don't use frosting.
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- To prepare frosting, Place 2 sticks of butter into a small saucepan over medium low heat. Once butter is melted, swirl pan occasionally checking color. Once butter is browned, it will smell nutty and be a deep golden brown. Remove from heat and let cool completely to room temperature.
- Place remaining stick of softened butter into stand mixer, beating until creamy. Add brown sugar, beating to combine then slowly beat in browned butter until combined. Add pumpkin, cinnamon, nutmeg and slowly add powdered sugar until thick and desired consistency. You can add tablespoons of milk to thin if desired.
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