Ingrédients pour Autumn Spice Cupcakes With Pumpkin Spice Frosting
- 1 (15.25 ounce) package spice cake mix
- 1 cup water
- 1 (15 ounce) can pumpkin puree
- 2 large eggs
- 1 cup (2 sticks) softened unsalted butter
- 1/2 cup pumpkin puree
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 4 cups powdered sugar
- a few drops orange food coloring, if desired
- 12 paper liners
- pretzel sticks
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Comment préparer Autumn Spice Cupcakes With Pumpkin Spice Frosting
- **Cupcakes:**
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, sift together the dry cake mix until smooth.
- Add 1 cup water, 1 (15 ounce) can pumpkin puree, and 2 large eggs to the dry ingredients. Beat with a hand mixer until well combined.
- Fill each cupcake liner about 1/3 full with batter.
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely (approximately 1 hour).
- **Frosting:**
- In a medium bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1/2 cup pumpkin puree using a hand mixer.
- Add 1/2 cup milk, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves. Mix until well combined.
- Gradually add 4 cups powdered sugar, one cup at a time, beating with the mixer until light and fluffy. Scrape down the sides of the bowl as needed.
- Add a few drops of orange food coloring, if desired, to achieve a vibrant orange hue.
- Once cupcakes are completely cool, frost generously. Insert a pretzel stick into the center of each frosted cupcake to resemble a pumpkin stem.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
99g
Fat
10g
Carbs
10g
