Wednesday, October 6, 2010

Easy Pumpkin Cupcakes

Easy Pumpkin Cupcakes

1 pkg. (18.25 oz.) spice cake mix
1 can (15 oz.) Pure Pumpkin
3 large eggs
1/3 cup vegetable oil
1/3 cup water

1 container (16 oz.) prepared cream cheese or vanilla frosting
1 small tub whipped topping mixed w 1 small box French Vanilla pudding mix.
I like the 2nd topping better as frosting. Lighter, not so sweet, more flavorful, endless variations. Idea credit to the mandarin cake recipe :)

Preheat oven to 350° F. Paper-line or grease 24 muffin cups.
Blend cake mix, pumpkin, eggs, oil, and water in large mixer bowl until moistened. Beat medium speed for 2 min. Pour batter into prepared muffin cups, filling 3/4 full.
Bake for 18 to 23 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Spread cupcakes with frosting. Decorate with assorted sprinkles, candy corn, or dusted cinnamon/ginger/nutmeg.

*cooling time extra

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