Pumpkin Cupcakes
User Reviews
4.7
27 reviews
Excellent
Pumpkin Cupcakes
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Boxed cake mix makes these pumpkin cupcakes easy to whip up for Halloween parties, Thanksgiving or anytime you want a cozy fall treat!
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Ingredients
- 15.25 ounces vanilla cake mix (Duncan Hines or Pillsbury*)
- 7 ounces Philadelphia 1/3 fat cream cheese
- 2 teaspoons pumpkin pie spice
- 1/2 cup canned 100% pure pumpkin
- 3/4 cup canned 100% pure pumpkin
- 1 teaspoon vanilla extract
- 3/4 cup water
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 cup packed brown sugar
Instructions
- Preheat oven to 350F. Line two cupcake tins with 20 cupcake wrappers and spray the liners with oil.
- Combine cake mix and pumpkin spice in a large bowl.
- Add pumpkin puree and water, mix about 2 minutes.
- Fill cupcake liners 2/3 full and bake about 20 - 25 minutes, or until a toothpick inserted comes out clean.
- Meanwhile for the frosting, combine the cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice and brown sugar until smooth. Refrigerate until ready to pipe.
- Once the cupcakes cool, use a spatula to ice the cupcakes or pipe them which may might require making more frosting.
Notes
- *Betty Crocker has reduced their cake mixes, so read the labels on your box. I switched this to Duncan Hines still carries 15.25 oz box and reduced the rest of the ingredients. Do not use Betty Crocker with these measurements, the box is smaller.
Nutrition Information
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Serving
1cupcake
Calories
121kcal
(6%)
Carbohydrates
23g
(8%)
Protein
1.5g
(3%)
Fat
3g
(5%)
Sodium
142.5mg
(6%)
Fiber
0.5g
(2%)
Sugar
14g
(28%)
Nutrition Facts
Serving: 20servings
Amount Per Serving
Calories 121 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 121kcal | 6% |
| Carbohydrates | 23g | 8% |
| Protein | 1.5g | 3% |
| Fat | 3g | 5% |
| Sodium | 142.5mg | 6% |
| Fiber | 0.5g | 2% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
27 reviews
Excellent
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