Receta Pumpkin Spice Cupcakes
I am a member of the Collective Bias Social Fabric Community. This shop has been compensated as part of a social shopper insights for Collective Bias and their client.
These pumpkin spice cupcakes have a secret ingredient. A Seasonal flavor that is sweet and spicy and eludes the fragrance and flavors of Fall. I won’t keep you guessing. I used Nestle Pumpkin spice liquid coffee creamer to sweeten and flavor this amazing batch of moist and delicious cupcakes topped with a homemade cinnamon cream cheese frosting. TO. DIE. FOR. The little kick you’ll taste in each bite comes from Pumpkin Pie Spice which is a spicy blend of cinnamon,nutmeg, allspice and ginger. My family and I enjoyed these cupcakes as we sipped our morning coffee (shh, don’t tell anyone we had cupcakes for breakfast) and lingered with conversation. It was quality time well spent and one that I think we’ll start doing more often especially with the hustle and bustle of the Holidays coming up. We’ll have to set aside more time for Coffee, Cupcakes and Conversation! Why didn’t I think of this before? Nestle Pumpkin Spice Creamer is great to bake with, add to frosting and of course, flavoring your coffee. You can even make your very own Pumpkin Spice Latte. What’s not to love? Pumpkin Spice Cupcakes Pumpkin Spice Cupcakes 2013-11-08 09:42:18 Serves 24 A moist spiced pumpkin cupcake made with Nestle Pumpkin Spice Coffee Creamer. Frosted with a sweet cinnamon cream cheese buttercream. Write a review Save Recipe Print Prep Time 15 min Cook Time 18 min Prep Time 15 min Cook Time 18 min Ingredients 1 box Betty Crocker® SuperMoist® white cake mix 1 cup canned pumpkin (not pumpkin pie mix) 1/2 cup Nestle Pumpkin Spice Liquid Coffee Creamer 1/3 cup vegetable oil 4 eggs (room temp) 1 teaspoons pumpkin pie spice Cream Cheese Frosting 1 8 oz block of Philadelphia cream cheese 2 sticks of unsalted butter 4 cups confectioners sugar 1 tablespoon vanilla extract 1 teaspoon cinnamon 4 tablespoons Nestle Pumpkin Spice Coffee Creamer Instructions Preheat oven to 350 and place racks in the middle. In large bowl, beat cake mix, pumpkin, water, oil, eggs and pumpkin pie spice with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full). I use a large cookie scoop to measure the batter. Bake at 350 for 18 minutes or until a toothpick inserted in the middle of each cupcakes comes out clean. To make Frosting Beat cream cheese and butter about 5 minutes until fluffy in volume and well blended. Add Confectioners sugar 1/2 cup at a time and mix thoroughly on low speed until combined. Then raise the speed to medium for 1 minute. Repeat process after each addition of sugar. Add vanilla and stir. Add coffee creamer and stir until incorporated. If too thin, add more sugar. If too thick add more creamer or plain milk to desired consistency. Notes Top each cupcakes with a candy pumpkin or chopped pecans for an extra special treat. By buttercream bakehouse Buttercream Bakehouse http://buttercream-bakehouse.com/ Wordpress Recipe Plugin by Recipe Card Share this:
Share
Pinterest
Tumblr
Facebook
Twitter
Google
StumbleUpon
Reddit
LinkedIn
Digg
Print
Email
Google+
Dina Crowell
Like this:
Like Loading...