Saturday, November 20, 2010

Pumpkin Pie Cupcakes

My sister Jennifer, emailed me this recipe last night and was wonderful enough to take a picture of her delicious creation.  These delectable cupcakes make a wonderful and low(er) fat alternative to other holiday desserts. 

Tips:
  • If you don't frost them with the cream cheese frosting, these cupcakes are very low fat and choleserol free. Try frosting with thawed, fat free Cool Whip to keep them on the healthier side. Great for diabetics or those with dietary restrictions.
  • Try different flavored cake mixes for a variety of flavors. Spice cake, White, Yellow, Lemon, and even chocolate cake mix would all make yummy cupcakes. If you don't add the pumpkin pie spice,  the pumpkin flavor will only be a mild undertone of flavor.



Pumpkin Pie Cupcakes

 
Pumpkin Pie Cake

1 box yellow cake mix
1 15oz can of pumpkin
1/2 c water
2-3 teaspoons pumpkin pie spice (or use spice cake instead of yellow)

  
Cream Cheese Frosting

 
1 8oz package cream cheese
2 tablespoons butter
1 tsp vanilla
3 cups powdered sugar

  
 
Pumpkin Cake:
Add all ingredients for cake in a medium mixing bowl. Beat with an electric mixer for 2 minutes. Follow the  directions on the box for a cake or cupcakes, baking times are relative to pan size and shape. Remove from oven and let the cake/cupcakes sit in their pan until completely cool (they will continue cooking in the pan). Frost with cream cheese frosting, directions below.

Cream Cheese Frosting:
Cream together the cream cheese and butter. Add the vanilla and beat with mixer. Add in the powdered sugar. If you want to use a piping bag to frost the cupcakes you may want to add another 1/3 cup of powdered sugar to thicken up the frosting.
 

1 comments:

Yenta Mary said...

What a great idea! As much as I love pumpkin pie, it's truly a good day when a cupcake finds me ... :)

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