Quick and Easy Pumpkin Cupcakes
If you have approximately 1 hour and 15 minutes to spend in the kitchen, Quick and Easy Pumpkin Cupcakes might be an outstanding gluten free recipe to try. For 41 cents per serving, you get a hor d'oeuvre that serves 24. One portion of this dish contains about 3g of protein, 14g of fat, and a total of 227 calories. Plenty of people really liked this American dish. If you have water, canned pumpkin, cream cheese, and a few other ingredients on hand, you can make it. 356 people have tried and liked this recipe. It is brought to you by Taste and Tell Blog. Overall, this recipe earns a not so outstanding spoonacular score of 37%. Quick And Easy Pumpkin Cake, Quick and Easy Pumpkin Mousse, and Easy Pumpkin Cupcakes are very similar to this recipe.
Servings: 24
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
2/3 cup packed brown sugar
1 15 oz. can pure pumpkin
1 (8 oz) package cream cheese
3 large eggs
1 package spice cake mix
1 teaspoon vanilla
1/3 cup vegetable oil
1/3 cup water
1 cup whipping cream
Equipment:
muffin liners
blender
bowl
oven
Cooking instruction summary:
Preheat oven to 350F. Paper-line or grease 24 muffin cups.Blend cake mix, pumpkin, eggs, oil and water in a large mixer bowl until moistened. Beat on medium speed for 2 minutes. Pour batter into prepared cups, filling evenly.Bake for15-20 minutes, or until a wooden pick inserted in the center comes out clean. Cool in the pans on wire racks for 10 minutes, then remove to wire racks to cool completely.In a large bowl, combine cream cheese, brown sugar and vanilla. Beat until soft.In a separate bowl, whip cream to soft peaks, then fold into cream cheese mixture.You may have to refrigerate for a few minutes for the frosting to stiffen up enough to pipe on cupcakes.
Step by step:
1. Preheat oven to 350F. Paper-line or grease 24 muffin cups.Blend cake mix, pumpkin, eggs, oil and water in a large mixer bowl until moistened. Beat on medium speed for 2 minutes.
2. Pour batter into prepared cups, filling evenly.
3. Bake for15-20 minutes, or until a wooden pick inserted in the center comes out clean. Cool in the pans on wire racks for 10 minutes, then remove to wire racks to cool completely.In a large bowl, combine cream cheese, brown sugar and vanilla. Beat until soft.In a separate bowl, whip cream to soft peaks, then fold into cream cheese mixture.You may have to refrigerate for a few minutes for the frosting to stiffen up enough to pipe on cupcakes.
Nutrition Information:
covered percent of daily need
