Pumpkin Chip CupCakes with Spiced Cream Cheese Frosting
The recipe Pumpkin Chip CupCakes with Spiced Cream Cheese Frosting could satisfy your American craving in about 45 minutes. This recipe serves 24 and costs 46 cents per serving. One portion of this dish contains around 3g of protein, 14g of fat, and a total of 300 calories. Head to the store and pick up ground nutmeg, pumpkin puree, cream cheese, and a few other things to make it today. 53 people have made this recipe and would make it again. It is brought to you by I Wash You Dry. Overall, this recipe earns a not so outstanding spoonacular score of 16%. If you like this recipe, take a look at these similar recipes: Pumpkin Chip Cupcakes with Spiced Cream Cheese Frosting, Pumpkin Chip Cupcakes with Spiced Cream Cheese Frosting, and Pumpkin Walnut Cupcakes with Spiced Cream Cheese Frosting.
Servings: 24
Ingredients:
1/2 cup butter; softened
1 cup mini chocolate chips
8 oz cream cheese; softened
1/3 cup dark brown sugar
3 eggs
1/4 tsp ground allspice
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
3 cups powdered sugar
1 cup pumpkin puree
1/2 cup sweetened flaked coconut
1 tsp vanilla
1/3 cup vegetable oil
1 cup water
1 boxed yellow cake mix
Equipment:
muffin tray
bowl
oven
mixing bowl
frying pan
wax paper
Cooking instruction summary:
Preheat oven to 350 degrees.In a large bowl combing cake mix, water, oil, eggs, pumpkin, brown sugar, and all the spices. Beat with a mixer for 30 seconds on low, then 2 more minutes on high speed. Fold in chocolate chips. Line cupcake pan with paper liners and fill each cup 2/3 of the way. Bake for 20-22 minutes. Remove from oven and let cool.In a mixing bowl combine cream cheese, vanilla, all spices, and butter. Beat with a mixer until smooth and fluffy. While mixing add 1 cup of powdered sugar at a time until combined.Heat a skillet over medium heat and add coconut. With a spoon keep the coconut moving until it’s browned and toasted. Remove from heat and let cool on a sheet of wax paper.Frost cupcakes with the frosting, and sprinkle with a little toasted coconut on top. Enjoy!
Step by step:
1. Preheat oven to 350 degrees.In a large bowl combing cake mix, water, oil, eggs, pumpkin, brown sugar, and all the spices. Beat with a mixer for 30 seconds on low, then 2 more minutes on high speed. Fold in chocolate chips. Line cupcake pan with paper liners and fill each cup 2/3 of the way.
2. Bake for 20-22 minutes.
3. Remove from oven and let cool.In a mixing bowl combine cream cheese, vanilla, all spices, and butter. Beat with a mixer until smooth and fluffy. While mixing add 1 cup of powdered sugar at a time until combined.
4. Heat a skillet over medium heat and add coconut. With a spoon keep the coconut moving until it’s browned and toasted.
5. Remove from heat and let cool on a sheet of wax paper.Frost cupcakes with the frosting, and sprinkle with a little toasted coconut on top. Enjoy!
Nutrition Information:
covered percent of daily need
