EASY PUMPKIN CUPCAKES
I made this recipe myself for my cupcake swap partner. I'd heard so much about people mixing black beans with cake mixes and getting edible desserts! I thought, why not mix a cake mix with something really good, and I found a can of pumpkin on my shelf. I frosted these with just a dusting of powdered sugar, but you could get some...
Provided by Susan Feliciano
Categories Vegetables
Time 35m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350°. Prepare 24 muffin cups with paper liners or grease well.
- 2. Mix cake mix, pumpkin, oil, eggs, and spice on low speed of mixer until just blended. Then beat 2 minutes on medium speed, scraping bowl a couple of times.
- 3. Fill muffin cups about 1/2 full. Bake for 20-25 minutes, until tops spring back when touched lightly. Cool about 5 minutes in pans, then remove to rack for complete cooling.
- 4. You can either frost with the craisin-vanilla frosting, or just dust with powdered sugar. Craisin-vanilla frosting: stir about 1 cup of craisins into a tub of vanilla frosting. Spread or pipe onto cupcakes.
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Akankwatsa Doreen
[email protected]I've made these cupcakes several times and they always turn out perfectly. They're a family favorite!
Ashlynn Love
[email protected]These cupcakes were a little dry for my taste, but the frosting was good.
Hasan Bukur
[email protected]Delicious! The cupcakes were moist and fluffy, and the frosting was creamy and not too sweet. I will definitely be making these again.
Rakibul Hasan
[email protected]Easy to follow recipe and the cupcakes turned out great! I used a muffin tin instead of cupcake liners and they still came out perfectly.
Safdar Iqbal Safdar Iqbal
[email protected]These pumpkin cupcakes were a hit at my fall party! They were moist and flavorful, and the cream cheese frosting was the perfect finishing touch. I'll definitely be making these again.