PUMPKIN SNICKERDOODLE 10,000 CUPCAKES AND GIVEAWAY @ www.loavesanddishes.net
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5 from 2 votes

Pumpkin Snickerdoodle

Basically the tastiest cupcake ever.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: pumpkin snickerdoodle cupcake
Servings: 16 servings
Calories: 300kcal
Author: Loaves and Dishes

Ingredients

For the Cupcakes

  • Cups All Purpose Flour
  • 2 tsp. baking powder
  • 2 tsp. ground cinnamon
  • 1 ½ tsp. ground cloves
  • 1 tsp. ground allspice
  • 1 tsp. ground nutmeg
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 ¾ Cups granulated sugar
  • 1 Cup vegetable oil
  • 4 large eggs at room temperature
  • 1 tbs. vanilla instant pudding
  • 2 Cups of pumpkin puree or one 15 oz. can – DO NOT USE PIE FILLING

For the Icing

  • 4 Cups powdered sugar sifted plus additional
  • 1 tsp. ground cinnamon
  • ¼ tsp ground nutmeg
  • 12 oz. cream cheese room temperature.
  • 8 Tbs. unsalted butter 1 stick, room temperature
  • 1 tsp cinnamon
  • 1 tsp pink sugar sprinkles or regular white sugar
  • 16 raspberries

Instructions

  • For cupcakes
  • Preheat the oven to 350 and arrange the rack to the middle of the oven.
  • Coat 12-18 wells of muffin pan with paper liners or coat well with non-stick bakers spray
  • In a Large bowl (not the mixer bowl) sift together the flour, baking powder, cinnamon, cloves, allspice, nutmeg, baking soda and salt.
  • Into the bowl of a stand mixer place the sugar and 1 cup of vegetable oil. Using the paddle attachment, beat on medium speed for about 1 minute until the sugar is fully incorporated into the sugar. Scrape down the sides of the bowl with a spatula.
  • Break the eggs into a liquid measuring cup or small bowl.
  • Add the eggs one at a time and beat well after each one is added.
  • With the mixer on low, add the pumpkin and the vanilla pudding and beat until just combined.
  • Scrape down the sides with a rubber spatula.
  • With the mixer on low, add the dry ingredients slowly and beat for 1 minute until almost completely incorporated.
  • Remove the bowl from the mixer and using a spatula finish mixing the ingredients, making sure to scrape down the edges again and to mix the ingredients at the bottom of the bowl.
  • Fill the muffin cups to ¾ full.
  • Place muffin tins side by side in the oven and bake for 10 minutes.
  • Very gently, turn the pans around and bake until a toothpick inserted in the center comes out clean – about another 10 minutes.
  • Allow tins to cool on a wire rack for 5 minutes and then remove the cupcakes from the pans and cool completely before frosting.
  • For Icing
  • Set out cream cheese and unsalted butter to allow to come to room temperature.
  • Sift the powdered sugar.
  • Place cream cheese and butter into the bowl of a stand mixer fitted with the paddle attachment and beat on medium until fully combined and smooth – for about a minute.
  • Reduce to low speed and very slowly add the sifted powdered sugar and beat for another 3 minutes until fully incorporated and smooth.
  • Scrape down the sides of the bowl and make sure to incorporate the ingredients from the bottom of the bowl. If icing seems too loose, add more powdered sugar ¼ C at a time until desired consistency.
  • Place in the refrigerator for 10 minutes and then use immediately.
  • Ice the cupcakes with the icing, mix the cinnamon and sugar together and sprinkle mixture on the cupcakes. Top with a fresh raspberry.

Notes

Pumpkin is a versatile ingredient for this recipe.
 

Nutrition

Calories: 300kcal