Pumpkin Pie Spice Cupcakes
Makes 12 to 18 muffins
Bake at 375 degrees for 15 to 18 minutes
1 egg
¾ cup of 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 of hot tap water
½ teaspoon pumpkin pie spice
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.
Frost with
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 International Delight Pumpkin Pie Spice Coffee Creamer
Pumpkin pie spice for decoration
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 completely cool cupcakes.
Enjoy and have a happy holiday season!
Pumpkin Pie Spice Cupcakes
Ingredients
Cupcakes
- 1 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 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
- 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.
Nutrition
Tell International Delight what your favorite holiday treat is for a chance to win a $200 Walmart gift card.
Capture the flavors of the holidays in every cup of coffee with International Delight Creamers. Available in a variety of flavors, such as, Pumpkin Pie Spice, Vanilla Spiced Rum and White Chocolate Raspberry.
This is a sponsored conversation written by me on behalf of International Delight. The opinions expressed by me do not necessarily reflect the view of the International Delight Brand.
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