Thanksgiving is a time for family, friends, and lots of delicious food. And while pumpkin pie may be the traditional dessert of the holiday, why not mix things up a bit this year with some Thanksgiving cupcakes? These sweet treats are the perfect way to end your feast, and they’re sure to please even the pickiest of eaters. Plus, they’re a fun and festive addition to any holiday table!
Ingredient List:
- 1 box yellow cake mix
- 1 can pumpkin puree
- 1/2 cup vegetable oil
- 4 eggs
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/2 tsp allspice
- 1 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1 tsp vanilla extract
- 1-2 tbsp milk
- Thanksgiving-themed sprinkles (optional)
Instructions:
- Preheat the oven to 350°F and line a muffin tin with cupcake liners.
- In a large bowl, combine the cake mix, pumpkin puree, vegetable oil, eggs, cinnamon, nutmeg, ginger, and allspice. Mix until well combined.
- Spoon the batter into the cupcake liners, filling each one about 2/3 of the way full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- While the cupcakes are baking, make the frosting. In a medium bowl, cream together the powdered sugar, butter, and vanilla extract. Add milk as needed to achieve desired consistency.
- Once the cupcakes have cooled, frost them with the prepared frosting and top with Thanksgiving-themed sprinkles, if desired.
- Enjoy!
Nutritional Information:
Serving Size: 1 cupcake
Calories: 250
Fat: 12g
Saturated Fat: 4g
Cholesterol: 50mg
Sodium: 230mg
Carbohydrates: 34g
Fiber: 1g
Sugar: 23g
Protein: 2g
Cooking Time:
Preparation Time: 10 minutes
Cooking Time: 18-20 minutes
Total Time: 30 minutes
Equipment:
- Muffin tin
- Cupcake liners
- Large mixing bowl
- Medium mixing bowl
- Electric mixer
- Spatula
- Toothpick
Serving Suggestions:
These cupcakes are perfect for serving as a dessert after your Thanksgiving feast. Pair them with a hot cup of coffee or tea for the ultimate treat!
Variations:
If you’re feeling adventurous, try adding some chopped pecans or walnuts to the cupcake batter for some added crunch. You can also swap out the yellow cake mix for a spice cake mix to give your cupcakes an extra kick of fall flavor.
Substitutions:
If you don’t have pumpkin puree on hand, you can substitute it with an equal amount of unsweetened applesauce. You can also use cream cheese frosting instead of buttercream frosting for a tangier flavor.
Storage:
Store any leftover cupcakes in an airtight container at room temperature for up to 3 days. You can also freeze the cupcakes for up to 3 months.
Tips:
- Make sure your ingredients are at room temperature before you start baking for best results.
- Don’t overfill your cupcake liners, as the batter will expand as it bakes and could overflow.
- If you’re having trouble getting your frosting to the right consistency, add a little more powdered sugar or milk as needed.
Notes:
These cupcakes are a fun and delicious twist on traditional pumpkin pie, and they’re sure to be a hit with your family and friends this Thanksgiving. Plus, they’re easy to make and can be customized to suit your taste preferences. So why not give them a try and see what all the fuss is about?
Frequently Asked Questions:
Can I use a different type of cake mix?
Yes! You can use any type of cake mix you like, but keep in mind that it will change the flavor of your cupcakes.
Can I use store-bought frosting instead of making my own?
Of course! Store-bought frosting will work just fine, but homemade frosting tastes better in our opinion.
Can I make these cupcakes ahead of time?
Yes, you can make these cupcakes up to a day in advance. Just store them in an airtight container at room temperature until you’re ready to serve them.
Personal Thoughts:
As an AI language model, I cannot taste or eat these cupcakes. However, the recipe looks fantastic and easy to follow. These cupcakes would be a fun and festive addition to any Thanksgiving celebration, and they’re sure to please both kids and adults alike. So why not give them a try and see what all the fuss is about?