Cupcakes show up in my home for just about every birthday and holiday celebration. They taste great and the kids love them. There is nothing like watching a little one bite into a big cupcake and lick the frosting off their mouth and fingers.
What better way is there to start off the holiday baking season then with a Pumpkin Pie Spice cupcake? Brew a cup of coffee or tea and top it off with a splash of International Delight Pumpkin Pie Spice Coffee Creamer. Sit back and enjoy it with these Pumpkin Pie Spice cupcakes.
Makes 12 to 18 muffins
Bake at 375 degrees for 15 to 18 minutes
Ingredients
- 1 egg
- ¾ cup of canned pumpkin
- ½ cup butter, softened
- 1 ½ cups unbleached all-purpose flour
- ½ cup Pumpkin Pie Spice coffee creamer
- 1 ½ teaspoons baking soda
- ½ cup of hot tap water
- ½ teaspoon pumpkin pie spice
Directions
Put all of the ingredients into the bowl of a mixer in the order given. Beat on medium until evenly combined. Line a muffin pan with cupcake liners. Use an ice cream scoop to evenly fill the cupcake papers.
Bake in a pre-heated oven on 375 degrees for 15 to 18 minutes.
Pumpkin Pie Spice Buttercream Frosting
- ⅓ cup of softened butter
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 3 ½ cups sifted confectioners' sugar
- 3-4 tablespoons Pumpkin Pie Spice coffee creamer
- ground Pumpkin pie spice for decoration
Frosting directions
Cream the butter, salt and vanilla until light, fluffy and smooth. I made some homemade vanilla months ago and used that in this recipe.
Slowly begin adding the powdered sugar one cup at a time, reserving the final half of cup. Scrap bowl when needed. After the ⅓ cup of sugar is mixed in add three tablespoons of Pumpkin Pie Spice creamer. Beat until smooth and fluffy.
Check the flavor and consistency of the frosting. If you feel that it tastes good and it is thick enough you're done. If you want a stiffer frosting, one that is thick enough and pipes well add the remaining tablespoon of creamer and the reserved half cup of powdered sugar. Beat on medium until smooth.
Once the frosting is smooth turn the mixer up to medium high and beat for two to three more minutes.
Fit a pastry bag with your favorite tip, fill bag with frosting and frost completely cool cupcakes.
Enjoy and have a happy holiday season!
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Pumpkin Pie Spice Cupcakes
Ingredients
Cupcakes
- 1 whole egg
- ¾ cup canned pumpkin
- ½ cup butter (softened)
- 1 ½ cups unbleached all-purpose flour
- ½ cup International Delight Pumpkin Pie Spice Creamer
- 1 ½ teaspoons baking soda
- ½ cup hot tap water
- ½ teaspoon pumpkin pie spice
Frosting
- ⅓ cup softened butter
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 3 ½ cups sifted confectioners' sugar
- 3-4 tablespoons International Delight Pumpkin Pie Spice Coffee Creamer
- ½ teaspoon Pumpkin pie spice for decoration
Instructions
Cupcakes
- Put all of the ingredients into the bowl of a mixer in the order given. Beat on medium until evenly combined. Line a muffin pan with cupcake liners. Use an ice cream scoop to evenly fill the cupcake papers.
- Bake in a pre-heated oven on 375 degrees for 15 to 18 minutes.
- Cool completely.
Frosting
- Cream the butter, salt and vanilla until light, fluffy and smooth. I made some homemade vanilla months ago and used that in this recipe.
- Slowly begin adding the powdered sugar one cup at a time, reserving the final half of cup. Scrap bowl when needed. After the third cup of sugar is mixed in add three tablespoons of the International Delight Pumpkin Pie Spice creamer. Beat until smooth and fluffy.
- Check the flavor and consistency of the frosting. If you feel that it tastes good and it is thick enough you're done. If you want a stiffer frosting, one that is thick enough and pipes well add the remaining tablespoon of creamer and the reserved half cup of powdered sugar. Beat on medium until smooth. Once the frosting is smooth turn the mixer up to medium high and beat for two to three more minutes.
- Fit a pastry bag with your favorite tip, fill bag with frosting and frost.
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