Ingredientes para Pumpkin Cupcakes With Cream Cheese Frosting
- Poundcake Mix
- 2 large eggs
- Pumpkin Puree
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 8 ounces cream cheese (softened)
- 1/2 cup (1 stick) unsalted margarine (softened)
- Vanilla Extract
- 3 cups powdered sugar
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Cómo preparar Pumpkin Cupcakes With Cream Cheese Frosting
- Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with cupcake liners.
- In a large mixing bowl, combine 1 box (15.25 oz) pound cake mix, 2 large eggs, 1 (15 oz) can pumpkin puree, 1 teaspoon baking soda, and 1 teaspoon pumpkin pie spice.
- Mix on medium speed for 3 minutes, scraping down the sides of the bowl as needed.
- Fill cupcake liners about ⅔ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
- While cupcakes cool, prepare the frosting: In a medium bowl, beat together 8 ounces cream cheese (softened), 1/2 cup (1 stick) unsalted margarine (softened), and 1 teaspoon vanilla extract until smooth.
- Gradually add 3 cups powdered sugar, beating until light and fluffy.
- Once cupcakes are completely cool, frost generously and serve. Enjoy!
- Refrigerate leftover cupcakes for optimal freshness.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
48g
Fat
13g
Carbs
4g
