"Perfect for autumn, these moist and fluffy cupcakes are a must for any holiday gathering." — MarieLizette
Watch video tips and tricks
1 (15 ounce) can
1 1/2 cups
packed brown sugar
dry buttermilk powder
pumpkin pie spice
These were very good. It's hard to go wrong with pumpkin. I made them just as directed except that I used 1 cup of butter instead of 1/2 butter, 1/2 shortening.
I also added a cream cheese frosting by mixing 8 oz of cream cheese with 1/4 cup butter, 1 pound of powdered sugar, & 2 tsp. of vanilla extract.
A good old fashioned butter cream would taste great with these cupcakes too.
-Chopped pecans would be fantastic in these, or even sprinkled on top with the frosting!
- Also, if you don't have cake flour, don't fret. You can make it yourself.
Use two cups all-purpose flour and remove 4 Tbsp of flour and replace it with 4 Tbsp of cornstarch. Sift this together very well, then use in the recipe in place of cake flour.
-Lastly, you can definitely "healthify" this recipe by using applesauce in place of the vegetable oil, skim or 1% milk in place of whole milk, and swap out 3/4 cup of the sugar for Splenda.
* Percent Daily Values are based on a 2,000 calorie diet.
Fluffy Pumpkin Spiced Cupcakes
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 106
These cupcakes are rich with pumpkin and spices and are moist and delicious.
These delicious cupcakes make any fall occasion special.
See how to make little versions of this classic cake.