Giant Cupcake Pumpkin Recipes

PUMPKIN CUPCAKES

Pumpkin Cupcakes image

A unique mix of pineapple and pumpkin creates moist cupcakes with mouthwatering flavor and texture. A fluffy frosting caps these tasty treats.-Mary E. Relyea, Canastota, New York

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 16 cupcakes.

Number Of Ingredients 15

Ingredients

2/3 cup shortening
2 eggs
3/4 cup maple syrup
1/2 cup 2% milk
1-1/2 cups all-purpose flour
1-1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1 cup canned pumpkin
1 can (8 ounces) crushed pineapple, drained
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
1-1/2 cups confectioners' sugar

Steps:

In a large bowl, beat shortening until light and fluffy. Add eggs, one at a time, beating well after each addition (mixture will appear curdled). Beat in syrup and milk. Combine the flour, baking powder, salt, baking soda, ginger and allspice; add to shortening mixture and beat just until moistened. Stir in pumpkin and pineapple., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar; beat until smooth. Frost cupcakes.

Nutrition Facts : Calories 303 calories, Fat 17g fat (7g saturated fat), Cholesterol 50mg cholesterol, Sodium 221mg sodium, Carbohydrate 35g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.

GIANT CUPCAKE PUMPKIN

Giant Cupcake Pumpkin image

Make a smiley statement by decorating a whole tray of cupcakes. Once everyone's seen the big picture, they can all take a treat. -Gena Lott, Ogden, Utah

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 26 cupcakes.

Number Of Ingredients 9

Ingredients

1 package spice cake mix (regular size)
1 cup solid-pack pumpkin
1 cup water
2 large eggs
1 cup miniature semisweet chocolate chips
2 cans (16 ounces each) vanilla frosting
1 teaspoon maple flavoring
Orange food coloring
Reese's Pieces

Steps:

Preheat oven to 350°. Line 26 muffin cups with paper liners., In a large bowl, combine cake mix, pumpkin, water and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in chocolate chips. Fill prepared cups two-thirds full., Bake 16-20 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., In a large bowl, beat frosting and flavoring; tint frosting orange. Arrange cupcakes on a large platter, forming a pumpkin. Spread frosting over cupcakes. Decorate with Reese's Pieces as desired.

Nutrition Facts : Calories 256 calories, Fat 8g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 215mg sodium, Carbohydrate 44g carbohydrate (32g sugars, Fiber 1g fiber), Protein 2g protein.

GIANT CUPCAKE

Giant Cupcake image

Make a giant cupcake from scratch with this simple recipe. This amazing giant cupcake will stand out at any birthday, wedding or even just as a little treat! You will need a giant cupcake cake pan.

Provided by maeveanne2426

Categories Desserts Cakes Cupcake Recipes

Time 1h10m

Yield 15

Number Of Ingredients 5

Ingredients

1 ¾ cups white sugar
1 ½ cups unsalted butter, softened
2 ¾ cups self-rising flour, sifted
6 medium eggs, lightly beaten
2 teaspoons vanilla extract

Steps:

Preheat the oven to 325 degrees F (165 degrees C). If using a metal giant cupcake pan, thoroughly grease all sides and dust with flour, tapping to remove any excess. If using a silicone cake pan, there is no need to grease.
Combine sugar and butter in a bowl and beat with an electric mixer until light and fluffy. Add in flour alternately with beaten eggs, a little at a time, beating well after each addition. Stir in vanilla extract. Divide the mixture between the top and bottom giant cupcake pans.
Bake in the preheated oven until a tester inserted in the center comes out clean, 50 minutes to 1 hour. Cool in the pan, then turn out to cool completely on a wire rack. Once cool, frost and decorate as desired with your favorite frosting.

Nutrition Facts : Calories 364.4 calories, Carbohydrate 40.6 g, Cholesterol 123.2 mg, Fat 20.6 g, Fiber 0.6 g, Protein 5 g, SaturatedFat 12.3 g, Sodium 321.6 mg, Sugar 23.6 g

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