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    You are in: Home / Recipes / Easy Pumpkin Spice Cupcakes With Cinnamon Cream Cheese Frosting Recipe
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    Easy Pumpkin Spice Cupcakes With Cinnamon Cream Cheese Frosting

    Easy Pumpkin Spice Cupcakes With Cinnamon Cream Cheese Frosting. Photo by LJCupcake

    1/3 Photos of Easy Pumpkin Spice Cupcakes With Cinnamon Cream Cheese Frosting

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    RunninLion's Note:

    A quick and easy doctored cake-mix recipe that's perfect for Halloween parties and birthday parties in the fall. I've decreased the fat content by using some lower fat ingredients and the flavors are still amazing.

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    Ingredients:

    Serves: 24

    Yield:

    cupcakes

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees F and line two 12-muffin pans with paper baking cups.
    2. 2
      In a large mixing bowl, combine the cake mix, egg whites, water, oil, pumpkin, pumpkin pie spice and cinnamon.
    3. 3
      Beat on medium speed for 2-3 minutes until smooth.
    4. 4
      Fill each paper cup about 3/4 full with batter.
    5. 5
      Bake for 18-22 minutes or until an inserted toothpick in the center comes out clean. Set aside on metal rack to cool.
    6. 6
      Prepare frosting by placing cream cheese, butter, sugar and cinnamon in a small mixing bowl.
    7. 7
      Beat on medium until well-combined and smooth.
    8. 8
      For a prettier, more elegant presentation, use a piping bag to frost cooled cupcakes. Decorate with sprinkles or other fall/halloween deco items if desired.

    Ratings & Reviews:

    • on September 29, 2014

      55

      This cupcake was very good. I took it to a pot luck and many people went back for a second, lots of compliments.I made two changes, I used a spice cake mix and I used pumpkin pie filling and omitted the spices (because that's all I had- it worked wonderfully) The texture was light and moist. I also made my own frosting using 1 pkg of softened cream cheese, whipped with about 1 cup of sifted powdered sugar. I then whipped 2 1/2 cups heavy whipping cream until very stiff and gently folded the two mixtures together. Using a lg star tip I frosted the cupcakes then drizzled them with caramel (I used ice cream topping) for a finishing touch I LIGHTLY sprinkled coarse salt (sea salt) on top. The salt intensifies the caramel like none other! All the flavors meld perfectly, the extra light fluffy frosting really lets the pumpkin and caramel come through. I will be making these all fall!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 31, 2011

      25

      The flavor is good, but the texture is kind of gummy. If I try these again, I would make them according to the directions on the box(with eggs, oil and water) and then just add a can of pumpkin. They definitely were easy!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 29, 2010

      55

      This is my new favorite recipe. I don't really make cupcakes too often but when I saw these I figured i'd give them a try seeing as it's fall. They were absolutely delicious. They were simple, light and moist, and they werent crumbly or anything. I definitely suggest trying these!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Easy Pumpkin Spice Cupcakes With Cinnamon Cream Cheese Frosting

    Serving Size: 1 (74 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 209.9
     
    Calories from Fat 78
    37%
    Total Fat 8.7 g
    13%
    Saturated Fat 2.6 g
    13%
    Cholesterol 9.9 mg
    3%
    Sodium 183.4 mg
    7%
    Total Carbohydrate 31.2 g
    10%
    Dietary Fiber 0.5 g
    2%
    Sugars 22.1 g
    88%
    Protein 2.6 g
    5%

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