Spiced Pumpkin Cupcakes Recipe
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Perfect for fall celebrations, bake sales or afterschool snacks, these pumpkin cupcakes are crowned with a cream cheese frosting that has a hint of spice.
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1 package (18 1/4 ounces) yellow cake mix
1 package (4-serving size) vanilla instant pudding mix
1 cup canned pumpkin
1/2 cup oil
1/2 cup water
1 1/2 teaspoons McCormick® Cinnamon, Ground
1 teaspoon McCormick® Cloves, Ground
1 teaspoon McCormick® Pure Vanilla Extract
Spiced Cream Cheese Frosting (recipe follows)
1. Preheat oven to 350°F. Beat all ingredients, except Spiced Cream Cheese Frosting, in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes or until well blended.
2. Spoon batter into 24 lightly greased or paper-lined muffin cups, filling each cup 2/3 full.
3. Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely. Frost with Spiced Cream Cheese Frosting.
Spiced Cream Cheese Frosting:
Beat 1 package (8 ounces) cream cheese, softened, 1/4 cup (1/2 stick) butter, softened, 1 teaspoon McCormick® Pure Vanilla Extract, and 1/4 teaspoon McCormick® Ground Cloves in large bowl until light and fluffy. Gradually beat in 1 box (16 ounces) confectioners' sugar until smooth.
Pumpkin Cream Cupcakes
instant vanilla pudding
Spiced Pumpkin Cake
McCormick® Pure Vanilla Extract
(18 1/4 ounces) yellow cake mix
Spiced Pumpkin Bread
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Calories: 271 Calories
Fat: 11 Grams
Protein: 2 Grams
Cholesterol: 43 Milligrams
Carbohydrates: 41 Grams
Sodium: 256 Milligrams
Fiber: 1 Grams
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