How to Make Pumpkin Cupcakes

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How to Make Pumpkin Cupcakes
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I have a soft spot for pumpkin everything but as you might know, I hate fondant. Yes I use it but only on the rarest of occasions. It just doesn’t taste great. So I was determined to pipe some pumpkins for these cupcakes and not shape them out of rock-hard sugar paste you have to pick off before eating. My pumpkin spice cupcakes are cored and filled with a home made vanilla pudding, then topped with buttercream; both regular and pumpkin-shaped!

I used all the Fall spices for these delicious pumpkin cupcakes! Cinnamon, ginger, allspice, cloves and nutmeg! Yes the recipe makes more vanilla pudding than you need. No you will not be complaining about having some extra delicious homemade pudding to snack on! I tried some different brands of pudding mixes and even the fancy organic ones weren’t nearly as good as the home-made kind. I think it’s the vanilla they use.

Recipe Note: The leavening agents somehow got cut out of the video. 1 tsp baking soda 6g
4 tsp baking powder 16g

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