Tuesday, October 4, 2011

Pumpkin Cupcakes

Tastes like fall. Great for a seasonal dessert.
Prep time: 10 minutes             |             Total time: 30 minutes            |          Yield: 24 cupcakes


· 1 box Betty Crocker SuperMoist yellow cake mix
· 16 ounce canned pumpkin pie mix 
· 1/2 cup water
· 1/3 cup vegetable oil
· 4 eggs
· 1 container cream cheese frosting

1. Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each 

of 24 regular-size muffin cups.
2. In large bowl, beat cake mix, pumpkin mix, water, oil, eggs and pumpkin pie spice with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).
3. Bake 19 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
4. Frost cupcakes with frosting. Sprinkle edge of frosted cupcakes with pecans; press lightly into frosting. Store loosely covered.

Source: Adapted from Betty Crocker

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