Why are cupcakes called 1234?

In later years, when the use of volume measurements was firmly established in American home kitchens, these recipes became known as 1234 cakes or quarter cakes, so called because they are made up of four ingredients: one cup of butter, two cups of sugar, three cups of flour, and four eggs .

How to make cupcakes rise high?

Place your cupcakes into a preheated 400 degree F oven , no matter what temperature the recipe calls for. Most cupcake recipes suggest 350-375 degrees F, which results in a flat top. When you increase the temperature, the edges of the cupcakes will solidify first, allowing the center to rise, creating a domed top.

What is the key to moist cupcakes?

"Baking fluffy, moist cupcakes is all about creating air bubbles in your batter that expand in the oven ," she says. "If you overmix your batter, you collapse those bubbles and end up with a brick-like cake." Always mix at a low speed to avoid this, stopping just as all ingredients blend.

What not to do when making cupcakes?

Not preheating the oven. This is a common mistake that can lead to a cake that is not cooked evenly. ... Not using the right pan. ... Not greasing and flouring the pan. ... Not measuring the ingredients correctly. ... Overmixing the batter. ... Opening the oven too often. ... Not letting the cake cool completely before frosting. Feb 7, 2020

What does pumpkin do in baking?

Not only does pumpkin purée act as a sweetener, a creamy moisturizer, and a fat substitute in everything from muffins to soup — but it also tastes delicious in everything! But because canned pumpkin is unlike any other baking ingredient, it tends to be mistreated in recipes.

What does "cupcake" mean for a girl?

Older Slang. a sexually attractive young woman . a beloved girl or woman.

What is the oldest cupcake?

Amelia Simmons invented the cupcake in 1796 when he wrote a recipe called “a light cake to bake in small cups” in her book named “American Cookery”. In fact, the first official use of the phrase “cupcake” was an 1828 reference made in Eliza Leslie's cookbook.

What happens when you add too much flour to cupcakes?

Too much flour will absorb all the moisture, making for a dense and dry crumb . Also, under whipping the butter may cause your cupcakes to be dry and dense. You want to whip the butter to the point where it's fluffy and airy, the air in the butter will provide lift, and fluffiness to the final product.

What's the most important ingredient in a cupcake?

Flour is the main ingredient of the batter and provides the base for the cupcake. Butter or oil provides flavor, tenderizes the batter and helps provide volume.

How do you keep cupcakes moist and fluffy?

🚨 An easy tip for keeping your cupcakes moist is to remove them from the pan 2 minutes after you remove them from the oven. I see so many people who let their cupcakes continue to sit in the pan. 😞 Use a cooling rack to allow the heat to rotate-so that you can keep those cakes moist ladies.

Are cupcakes better with milk or water?

Use milk instead of water Most box cake recipes will tell you to add water to the mix. Instead, try adding milk using the same proportions. This will make the cake richer and creamier because it ups the fat content. You can even use buttermilk here for a pleasant tang.

How to stop cupcakes from doming?

Check the temperature once your oven is preheated—if it's much higher, check your oven's manual to calibrate it so that 350 degrees actually means 350 degrees. Patterson also suggests simply lowering the temperature by 10 degrees if you notice your cakes significantly doming all the time.

Pumpkin Cupcakes Recipe (2024)

Home › Recipe List › Cupcake › Pumpkin Cupcakes Recipe

Posted by Aimee 32 comments
Published: Nov 09, 2021 Last Updated: Sep 26, 2023

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Incredibly moist Pumpkin Cupcakes with Maple and Toffee Frosting are here to invade your fall baking plans! Fall spiced pumpkin cupcakes topped with cream cheese frosting that’s been flavored with maple and bits of toffee!

Love pumpkin desserts? We’re obsessed with these Pumpkin Scones for breakfast! You can also whip up a Pumpkin Cream Cold Brew coffee to drink on the side!

Why this Recipe Works

These cupcakes are so easy to make. And did I mention that the batter itself is oil and butter free? You would never know by the taste--they are so moist!

Pumpkin itself adds a ton of moisture to the cupcake. The rest comes from applesauce. This replicates the moisture added by butter or oil but without any of the fat.
Cream cheese frosting with maple flavoring added. A delicious pair to the pumpkin flavor.
Topped with toffee bits. You’ll love this combination!
Recipe makes 12 cupcakes. Perfect amount since you’ll find yourself with zero self control!

While your pumpkin cupcakes are baking, pour yourself a hot cup of coffee with some homemade pumpkin spice coffee creamer…and get started on the frosting!

These cupcakes are so moist, frosting isn’t necessary. Dollop with some homemade whipped cream for a delicious dessert. Serve cold and they’ll give the illusion of pumpkin pie!

Ingredient Notes

Pumpkin Puree- make sure to choose 100% pumpkin, NOT pumpkin pie filling!
Applesauce- these cupcakes are sweet enough, so using an unsweetened or sugar free applesauce works best. If using a sweet applesauce (or cinnamon applesauce), decrease the sugar to 1/4 cup granulated and 1/2 cup brown sugar.
Spices- a combination of cinnamon, cloves, ginger, and nutmeg is used to season these cupcakes. You could swap those out for 3 teaspoons of pumpkin pie spice instead.
Maple Flavoring- for the frosting. Maple flavoring and maple extract are different product. The flavoring is darker in color and more concentrated (and I prefer it too). If you can only find the extract, it will work, but note that the frosting may still retain a white color. DO NOT use maple syrup, as it is not concentrated enough to give maple flavor.

Tips and Tricks

Let your cream cheese and butter soften on the counter for about 30 minutes before making the frosting. This will make it much easier to beat together to get a show stopping fluffy buttercream texture.
The toffee bits are a fun addition but the cupcakes would still be delicious without them!
When filling the cupcake liners, make sure to fill them only about 2/3 of the way full. Any fuller than that and the cupcakes will “dome” on top (like muffin tops).
If you prefer not to use cupcake liners, you can also bake them right in the tin. Spray with cooking spray or lightly grease the tin before adding the batter.
Looking for an almost fat-free pumpkin cupcake? You could replace the maple cream cheese frosting with a dollop of fat free cool whip. Still good, but I highly recommend giving the frosting a try, at least once.
Not a fan of cream cheese frosting? Our vanilla frosting or sour cream frosting are both delicious options! Or, give our chocolate cream cheese frosting a try on these pumpkin cupcakes!

Recipe FAQs

Do you need to refrigerate cupcakes with cream cheese frosting?

Because of the cream cheese in the maple frosting, I recommend storing these pumpkin cupcakes in the refrigerator. You could store the UNfrosted pumpkin cupcakes at room temperature.

Can I use pumpkin pie filling for the pumpkin puree?

No. These pumpkin pie filling and pumpkin puree are not interchangeable in today’s pumpkin cupcake recipe.

More Easy Dessert Recipes

Love maple? This Maple Peanut Butter Fudge is such a treat for the holidays, and goes great with all your pumpkin desserts!
Pumpkin Whoopie Pies
Apple Crumble
3 Ingredient Peanut Butter Cookies
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