Pumpkin Spice Butterscotch Sprinkle Cupcakes
You can never have too many American recipes, so give Pumpkin Spice Butterscotch Sprinkle Cupcakes a try. One portion of this dish contains roughly 3g of protein, 2g of fat, and a total of 164 calories. This recipe serves 18 and costs 93 cents per serving. From preparation to the plate, this recipe takes roughly 30 minutes. Head to the store and pick up granulated sugar, heavy cream, colorful sprinkles, and a few other things to make it today. 76 people have made this recipe and would make it again. It is brought to you by Picky Palate. All things considered, we decided this recipe deserves a spoonacular score of 35%. This score is not so outstanding. Similar recipes include Butterscotch-Filled Pumpkin Cupcakes with Whipped Cream, Pumpkin Spice Cupcakes, and Pumpkin Spice Cupcakes.
Servings: 18
Ingredients:
1 teaspoon baking soda
1/2 cup butterscotch chips
2 tablespoons colorful sprinkles
2 large eggs
1 cup all-purpose flour
1 cup granulated sugar
1/2 teaspoon ground cinnamon
4 tablespoons heavy cream
1/4 teaspoon kosher salt
3/4 cup plain greek yogurt
1 cup powdered sugar
1 cup pumpkin puree
1/2 cup pumpkin spice chips (found them at Target)
1/4 cup sprinkles
1 teaspoon pure vanilla extract
Equipment:
muffin liners
mixing bowl
aluminum foil
oven
whisk
Cooking instruction summary:
Preheat oven to 350 degrees F. and line 18 cupcake cups with liners (foil liners recommended). If using paper liners, spray liners lightly with cooking spray before filling with batter.In a large mixing bowl, beat yogurt, eggs and vanilla until well combined. Stir in pumpkin and cinnamon. Slowly add flour, sugar, baking soda,salt and 1/4 cup sprinkles, stirring until well combined. Stir in chips then fill liners 1/2 full with batter.Bake for 28-33 minutes, or until baked though. Remove and let cool. To prepare icing, whisk powdered sugar and cream until creamy and drizzling consistency. Add additional cream as needed. Drizzle over cooled cupcakes then sprinkle with sprinkles.
Step by step:
1. Preheat oven to 350 degrees F. and line 18 cupcake cups with liners (foil liners recommended). If using paper liners, spray liners lightly with cooking spray before filling with batter.In a large mixing bowl, beat yogurt, eggs and vanilla until well combined. Stir in pumpkin and cinnamon. Slowly add flour, sugar, baking soda,salt and 1/4 cup sprinkles, stirring until well combined. Stir in chips then fill liners 1/2 full with batter.
2. Bake for 28-33 minutes, or until baked though.
3. Remove and let cool. To prepare icing, whisk powdered sugar and cream until creamy and drizzling consistency.
4. Add additional cream as needed.
5. Drizzle over cooled cupcakes then sprinkle with sprinkles.
Nutrition Information:
covered percent of daily need
