Pumpkin Cupcakes
180kcal
Ingredients
Cupcake Base
- 1 box box of cake mix (vanilla, spice, or Funfetti) Use a flavor of choice.
- 1 cup pumpkin puree Homemade for richer flavor is recommended.
- 2 large eggs As called for on the box.
- as instructed water Check cake mix box for quantity.
- as instructed oil Check cake mix box for quantity.
For Cupcake Cones
- 12 count flat-bottom ice cream cones For cupcake cones variation.
For Decorating
- 1 container frosting (e.g., Pillsbury Funfetti frosting) Or any frosting of choice.
- as desired decorative toppings e.g., sprinkles, chocolate taffy, or candy corn.
Method
Preparation
- Preheat your oven to 350°F (or according to cake mix box).
- In a large mixing bowl, combine the cake mix, eggs, water, and oil as instructed on the package.
- Stir in 1 cup of pumpkin puree.
Baking
- For traditional cupcakes, line your muffin tin with cupcake liners and fill them about two-thirds full.
- For pumpkin cupcake cones, stand the flat-bottom cones in a muffin tin and fill each cone two-thirds of the way with batter.
- Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely before decorating.
Decorating
- Frost your cooled cupcakes with the desired frosting.
- Add decorative toppings such as sprinkles or chocolate to enhance presentation.
Nutrition
Serving1gCalories180kcalCarbohydrates25gProtein2gFat8gSaturated Fat2gSodium200mgFiber1gSugar12g
Notes
Store cupcakes in an airtight container at room temperature for up to three days. For longer storage, refrigerate them.