Yummy Pumpkin Cupcake

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• 

  Step 1

  Preheat oven to 350 degrees F (175 degrees C). Grease/Butter or line muffin pan with paper liners.

  *Personally I butter my muffin pans, the muffins come out easier and have a crispy outside.

• 

  Step 2

  In a medium bowl, cream together the sugar and butter. It should be light a fluffy.

  *Make sure your butter is room temperature or it won't work correctly.

• 

  Step 3

  Beat in the eggs, one at a time. Then stir in the vanilla.

  *Beat only until the eggs are mixed in. Over beating causes the cakes to be dense.

• 

  Step 4

  Combine flour and baking powder, add to the creamed mixture and mix well.

  *Make sure to sift the flour since nobody likes to bite into a cupcake and find a lump of flour.

• 

  Step 5

  Stir in the milk until batter is smooth.

  *If your batter is too thick add a couple teaspoons of milk.

• 

  Step 6

  Mix half the pack of pumpkin pudding into the batter. Use more if you want a more prominent pumpkin taste.

  *At this point your batter will be pretty thick. Add milk until you get to a pourable consistency.

• 

  Step 7

  Pour or spoon batter into the prepared pan.

  *I normally fill my pans 3/4 of the way full.

• 

  Step 8

  Make for 20 to 25 minutes in your preheated oven.

  *The cupcakes are done when the tops will "spring back" when poked.

• 

  Step 9

  Icing (optional)

  In large bowl, cream shortening and butter, preferably with an electric mixer but a fork works fine. Stir in the vanilla.

• Step 10

  Icing (optional)

  Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.

  *Sift sugar before for best results.

• Step 11

  Icing (optional)

  Add milk and beat at medium speed until light and fluffy. You can add food coloring to make the icing prettier.

  *Keep bowl in fridge until ready for use.

• 

  Step 12

  Icing cupcakes and enjoy! ^_^

Comments

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Serena P. · Clarkson, Kentucky, US · 5 projects 15th January 2011

Canned pumpkins would probably work just as well, I wouldn't recommend using the entire can maybe half, more if you want a stronger flavor.

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quirky been v. · U.S. Air Force Academy, Colorado, US · 8 projects 15th January 2011

can u use canned pumpkin??

Reply

quirky been v. · U.S. Air Force Academy, Colorado, US · 8 projects 15th January 2011

can u use canned pumpkin??

Reply