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Pumpkin Cupcakes with Candy Corn Buttercream
MCCORMICK20Ingredients
70Minutes
1360Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup all purpose flour (sifted)
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. ground cinnamon (McCormick®)
- 1/4 tsp. McCormick Ground Nutmeg
- 1/2 tsp. salt
- 2 large eggs (room temperature)
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar (packed)
- 1/2 cup vegetable oil
- 1/4 cup hot water
- 1 cup canned pumpkin
- buttercream (Candy Corn)
- 1 cup unsalted butter (room temperature)
- 1 pinch salt
- 3 cups confectioners sugar
- 2 Tbsp. heavy cream
- 2 tsp. pure vanilla extract (McCormick® All Natural)
- 2 tsp. food colors (Sunflower color from McCormick® Nature's Inspiration, divided)
- 1/4 tsp. berry (color from McCormick® Nature's Inspiration Food Colors)
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Directions
- 1 For the Cupcakes, preheat oven to 350°F. Mix flour, baking powder, baking soda, cinnamon, nutmeg and salt in medium bowl. Set aside.
- 2 Beat eggs, granulated sugar and brown sugar in large bowl with electric mixer on high speed 3 minutes. Add oil, hot water and pumpkin; beat until well blended. Gradually beat in flour mixture on low speed until just blended.
- 3 Spoon batter into 16 paper-lined muffin cups, filling each cup 2/3 full.
NutritionView More
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1360Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1360Calories from Fat710 |
% DAILY VALUE |
Total Fat79g122% |
Saturated Fat34g170% |
Trans Fat1g |
Cholesterol240mg80% |
Sodium710mg30% |
Potassium240mg7% |
Protein8g |
Calories from Fat710 |
% DAILY VALUE |
Total Carbohydrate159g53% |
Dietary Fiber3g12% |
Sugars129g |
Vitamin A220% |
Vitamin C4% |
Calcium15% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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