Pumpkin Apple Surprise Cupcakes Recipes

PUMPKIN APPLE CUPCAKES RECIPE - (5/5)

Steps:

• Preheat the oven to 350°F and spray muffin pan with nonstick cooking spray. In a medium bowl, combine all the dry ingredients including sugars. In a larger bowl, whisk eggs, pumpkin, oil and vanilla extract. Slowly blend the dry ingredients into the wet, mixing until incorporated. Fold in apples. Fill greased muffin tins about 7/8 full-almost to the top, and sprinkle with the topping if desired. Bake for about 20 to 24 minutes or until a toothpick inserted into the muffins comes out clean. Let cool for a few minutes, remove muffins from pan, and enjoy warm or cold! These muffins keep well and taste even better the second day. Makes about 15 muffins.

PUMPKIN SPICE CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to creamed mixture alternately with buttermilk, beating well after each addition., Fill 24 paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers.

PUMPKIN APPLE SURPRISE CUPCAKES

Steps:

• Preheat your oven at 350 and spray your pan or put in your cupcake liners.
• Fix your cake mix according to your box. After you've mixed up the cake batter, add a half of a can of your pumpkin and mix well. Pour into your cake pan(s).
• While waiting for your cake to cook, put your icing, the other half a can of pumpkin and two spoon fulls of your Apple pie filling into but mixer and use your whisk attachment. Mix on low speed at first and gradually go to the highest. This will make the apples smaller and easier to spread on the tops of your cakes.
• Once your cakes have finished let them cool to the point where you can handle them. If you have a cupcake plunger use that or use a spoon to scoop out the center. (I realize it's tempting to eat the centers but don't, but if you you must, just cut off the top portion and set it aside) Once you're cakes have been cored, fill them with the apple pie filling and then place the tops that you didn't eat, back on the cake.
• Don't frost your cakes until ready to serve but if you're taking them somewhere make sure you keep them cool or even Refrigerate the frosted caked about an hour before transporting them.