Dessertsbettycrocker5.0
Pumpkin Cupcakes
Transform Betty Crocker™ Super Moist™ yellow cake mix into a Halloween or fall celebration dessert with this pumpkin cupcake recipe.
👥 24 Servings⏱️ Prep & Cook: 1h 40m⏳ Prep: 30 min👤 Betty Crocker Kitchens📖 bettycrocker
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- pan
- whisk
📝 Preparation Steps
1
Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
2
In large bowl, beat cake mix, pumpkin, oil, pumpkin pie spice and whole eggs with electric mixer on low speed ⏱️ 30 seconds, then on medium speed ⏱️ 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
(15 oz) pumpkin (not pumpkin pie mix)1 canwhole eggs2(half of 8-oz package) cream cheese, softened4 oz
3
Bake 24 to ⏱️ 29 minutes or until toothpick inserted in center comes out clean. Cool ⏱️ 10 minutes; remove from pans to cooling racks. Cool completely.
4
Meanwhile, line cookie sheet with cooking parchment paper. In small bowl, beat egg white with whisk until foamy. Stir in pumpkin seeds; drain. Return seeds to bowl; stir in granulated sugar and brown sugar. Spread seeds on cookie sheet. Bake 7 to ⏱️ 9 minutes, stirring once, until toasted and dry. Cool ⏱️ 30 minutes. Break seeds apart.
(15 oz) pumpkin (not pumpkin pie mix)1 canegg white1(half of 8-oz package) cream cheese, softened4 ozgranulated sugar2 tablespoons
5
In medium bowl, beat cream cheese and butter with electric mixer on medium speed ⏱️ 30 seconds. Reduce speed to low. Add powdered sugar, 1 cup at a time, beating until blended. Stir in vanilla. Frost cupcakes. Sprinkle with sugared pumpkin seeds.
(15 oz) pumpkin (not pumpkin pie mix)1 can(half of 8-oz package) cream cheese, softened4 ozpowdered sugar2 cups
Nutrition Facts
serving Size
1 Serving
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