Here’s a recipe from my January cooking challenge!
These cupcakes were SO EASY! I whipped them up in 10 minutes before guests came over for dinner. I’m definitely making this next fall with the cute candy corn!
(the following is taken directly from the Skinny Taste website! Be sure to click on the link to see more photos and notes. My personal notes and changes are listed below the recipe.)
Pumpkin Cupcakes with Pumpkin Spiced Cream Cheese Frosting
Without frosting
Servings: 24 • Serving Size: 1 cupcake • Old Points: 2 pts • Points+: 2 pts
Calories: 84.2 • Fat: 0.8 g • Protein: 0.6 g • Carb: 18.5 g • Fiber: 0.3 g • Sugar: 9.9 g
Sodium: 140.9 mg
Pumpkin Cupcakes with Frosting
Servings: 24 • Serving Size: 1 cupcake • Old Points: 3 pts • Points+: 3 pts
Calories: 121.1 • Fat: 2.8 g • Protein: 1.4 g • Carb: 23.2 g • Fiber: 0.5 g • Sugar: 13.9 g
Sodium: 142.3 mg
Ingredients:
- 18.25 oz Betty Crocker Golden Vanilla Super Moist Cake Mix*
- 2 tsp pumpkin pie spice
- 1 cup canned 100% pure pumpkin
- 1 cup water
For the Pumpkin Cream Cheese Frosting:
- 8 oz Philadelphia 1/3 fat cream cheese (do not use fat free)
- 1/2 cup pureed pumpkin (canned is fine)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 5 tbsp packed brown sugar
Directions:
Preheat oven to 350°. Line a cupcake tin with cupcake wrappers.
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.
For the frosting, combine the cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice and brown sugar until smooth. You can use a spatula to ice the cupcakes or pipe them which may require making more frosting.
Makes 24
*Betty Crocker has reduced their cake mixes, so read the labels on your box. Dunkin Hines still carries 18.25 oz boxes.
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Callie’s tweaks: I didn’t change a thing!
Next time: I’ll pipe the frosting and add sprinkles or candy to make them look better, but that’s all!
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I’ve been photographing each recipe! Since I cook in the evening, it’s dark out and to save time I just use my little Nikon point and shoot camera, so don’t judge these photos
Happy cooking! ♥, Callie V
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