SPICED PUMPKIN CUPCAKES
Mmm! Toasted and sugared nuts top cream cheese frosting on sweet and spicy pumpkin cupcakes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Place Reynolds Baking Cups in each of 24 regular-size muffin cups.
- In heavy 8-inch nonstick skillet, cook pecans and 2 tablespoons of the sugar over low heat about 8 minutes, stirring constantly, until sugar is melted. Spoon and spread pecans onto sheet of waxed paper. Sprinkle with remaining 1 tablespoon sugar; toss.
- In large bowl, beat cake mix, pumpkin, 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).
- Bake 19 to 24 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.
- Frost cupcakes with frosting. Sprinkle edge of frosted cupcakes with pecans; press lightly into frosting. Store loosely covered.
Nutrition Facts : Calories 210, Carbohydrate 30 g, Cholesterol 35 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cupcake, Sodium 180 mg, Sugar 21 g, TransFat 1 g
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Arafat islam Hridoy
[email protected]These cupcakes are a bit time-consuming to make, but they're worth it. They're so delicious!
Asif Rana
[email protected]I made these cupcakes gluten-free by using a gluten-free flour blend. They turned out great!
Phoebe Ofori
[email protected]I'm allergic to nuts, so I used sunflower seed butter instead of peanut butter in the frosting. It turned out great!
Nadine Bien- Aime
[email protected]These cupcakes are the perfect fall treat. They're moist, flavorful, and have just the right amount of spice.
Tera Baap
[email protected]I'm not a baker, but these cupcakes were so easy to make. I'm really proud of how they turned out.
Mirajul Alom
[email protected]I made these cupcakes for my Thanksgiving dinner and they were a huge hit. Everyone loved them!
Nita Montiel
[email protected]These cupcakes were amazing! The pumpkin flavor was perfect and the spices were just right. I will definitely be making these again and again.
Peggy Napier
[email protected]Overall, I thought these cupcakes were just okay. I wouldn't go out of my way to make them again.
Malachai Skyler
[email protected]These cupcakes were a bit dry. I think I might have overbaked them.
Cartoon Music
[email protected]I had some trouble getting the cupcakes to rise evenly. I'm not sure what I did wrong.
butterflies squad
[email protected]I thought these cupcakes were a bit too sweet for my taste, but my kids loved them.
Md Asadhu
[email protected]These cupcakes were easy to make and turned out perfectly. I would definitely recommend them to anyone looking for a festive fall treat.
yobra tymidz
[email protected]I'm not a big fan of pumpkin, but these cupcakes were surprisingly good. I liked the way the spices balanced out the sweetness of the pumpkin.
Sk Sagar
[email protected]I made these cupcakes for a Halloween party and they were a huge success. The kids loved them!
Tariq Jamil
[email protected]These pumpkin cupcakes were a hit! They were moist and flavorful, with the perfect amount of pumpkin spice. I will definitely be making them again.