Ingredients for Easy Pumpkin Spice Cupcakes With Cinnamon Cream Cheese Frosting
- Yellow Cake Mix
- 2 large egg whites
- 1/2 cup water
- Vegetable Oil
- 1 (15 ounce) can pumpkin puree
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- Neufchatel Cheese
- Unsalted Butter
- Powdered Sugar
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How to Make Easy Pumpkin Spice Cupcakes With Cinnamon Cream Cheese Frosting
- Preheat oven to 350°F (175°C) and line two 12-cup muffin tins with paper liners.
- In a large mixing bowl, combine the cake mix, 2 large egg whites, 1/2 cup water, 1/3 cup vegetable oil, 1 (15 ounce) can pumpkin puree, 2 teaspoons pumpkin pie spice, and 1 teaspoon ground cinnamon.
- Beat on medium speed for 2-3 minutes, until the batter is smooth and well combined.
- Fill each paper liner about 3/4 full with batter.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tins for 10 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes cool, prepare the frosting: In a medium mixing bowl, beat together 4 ounces (1/2 cup) softened cream cheese, 1/4 cup (1/2 stick) softened unsalted butter, 2 cups powdered sugar, and 1/2 teaspoon ground cinnamon until smooth and creamy.
- Once the cupcakes are completely cool, frost them using a piping bag or a knife for a beautiful finish.
- Decorate with sprinkles, chopped nuts, or other fall/Halloween themed decorations, if desired.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
88g
Fat
13g
Carbs
10g
