Autumn Harvest Cupcakes recipe
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Ingredients
- 1 (18.25 ounce) package white cake mix (with pudding) 1 (15 ounce) can pumpkin puree 1 cup Mott's® Natural Applesauce 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg ½ teaspoon ground ginger ¼ teaspoon ground cloves ¼ teaspoon ground allspice 1 (8 ounce) package cream cheese, room temperature 4 tablespoons butter, room temperature 1 ½ teaspoons vanilla extract 3 cups confectioners' sugar 1 vanilla bean, seeds removed and set aside 1 ½ cups white sugar ½ cup water ½ cup Mott's® Natural Applesauce ¼ teaspoon cinnamon 1 pinch nutmeg ¼ cup confectioners' sugar 2 tablespoons chopped pecans
Nutrition Info
- 313.1 caloriescarbohydrate: 57.1 gcholesterol: 17.5 mgfat: 9.2 gfiber: 1.3 gprotein: 2.2 gsaturatedFat: 4.2 gservingSize: -sodium: 258.1 mgsugar: 49.2 gtransFat: : -unsaturatedFat: : -
Directions Autumn Harvest Cupcakes
Directions
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Preheat oven to 350 degrees F (175 degrees C). Prepare cupcake pans with paper liners.
Combine cake mix, pumpkin, applesauce, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground allspice in a large bowl. Using electric mixer, combine until thick cake batter forms.
Portion into prepared cupcake tins, about 2 tablespoons each. Bake for 15-20 minutes until toothpick comes out clean and the tops begin to brown.
For the Frosting: With an electric mixer fitted with a whisk attachment, whip cream cheese and butter until well combined, scraping sides of the bowl as necessary. Add vanilla and whip until incorporated.
Add 3 cups of powdered sugar, one cup at a time, whipping the frosting to incorporate each cup fully before adding the next. Add the vanilla seeds and whip one last time. Spread or pipe onto cupcakes.
For the Candy: Line a baking sheet with aluminum foil. Sprinkle with powdered sugar and pecan pieces, if desired.
Combine sugar, water, Mott's® Natural Applesauce, cinnamon, and nutmeg to a large saucepan. Heat on medium until mixture starts to boil. Stir regularly until candy reaches hard-crack phase (300 degrees F on a candy thermometer, or until the candy audibly crackles when dropped into a cup of cold water).
Pour prepared candy over powdered sugar and pecan pieces. Allow to completely cool and harden before breaking into pieces. Sprinkle onto frosted cupcakes.