Pumpkin Spice Cupcakes with Cranberry Icing
Sweet cranberry icing tops seasonal pumpkin cupcakes.
Jeffrey S. Otto
Makes: 12 servings
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Recipe Created By: Mary Carter
Featured In: Mississippi Farm Country
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Recipe Created By: Mary Carter
Featured In: Mississippi Farm Country
Ingredients
Iced Cranberries
- 1 cup fresh cranberries
- 1 tablespoon corn syrup
- ½ cup sugar
Cupcakes
- 1 box spice cake mix
- 15 ounces (1 can) pumpkin puree (or 2 cups fresh puree)
Icing
- ½ cup butter
- ⅓ cup fresh cranberries
- 2 cups powdered sugar
Instructions
- For the iced cranberries, roll berries in corn syrup until well coated. Place in a deep-sided dish with the sugar. Roll back and forth until cranberries are well-coated and allow to rest for two hours in the refrigerator.
- For cupcakes, heat oven to 350 degrees. Spray 12 full-sized cupcake cups or 36 mini cups generously with cooking spray.
- Combine cake mix with pumpkin puree until very well combined. It will be very thick. Spoon prepared muffin tin and bake for 15 minutes if using full-sized cups, or 9 to 12 minutes for mini cups.
- For icing, place all ingredients in a food processor. Process until very creamy and well combined, using a spatula at intervals to scrape the sides. Spoon a generous dollop on top of each cooled cupcake.
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