Source: Midwest Living


Recipe Summary

1 hr
12 (2-1/2 inch) cupcakes


Ingredient Checklist


Instructions Checklist
  • Prepare Whipped Cream Frosting. Stir ground cinnamon and several drops orange food coloring into 1 1/2 cups of the frosting. Use orange frosting to frost Pumpkin Cupcakes. Sprinkle frosted cupcakes with crushed graham crackers. Spoon a small dollop of the reserved white frosting on the top of each cupcake. If desired, sprinkle with additional cinnamon and/or ground nutmeg.


Whipped Cream Frosting

In a large saucepan bring about 1 inch water to boiling over high heat. Meanwhile, in a 1 cup heatproof glass measuring cup combine 1 tablespoon cold water and 1/2 teaspoon unflavored gelatin. Let stand 2 minutes. Place measuring cup in the saucepan of boiling water. Cook and stir about 1 minute or until the gelatin is completely dissolved. Remove measuring cup from water; set aside. Cool for 5 minutes. In a chilled large mixing bowl beat 1 cup heavy cream and 2 tablespoons sugar with the chilled beaters of an electric mixer on medium speed while gradually drizzling the gelatin mixture over the cream mixture. Continue beating the cream mixture until stiff peaks form (tips stand straight).

Pumpkin Cupcakes

Preheat oven to 350°F. Line twenty-four 2 1/2-inch muffin cups with paper bake cups. Prepare 1 package 2-layer-size yellow cake mix according to package directions, except use 3/4 cup water and 1/3 cup vegetable oil. Stir in 1 cup canned pumpkin, 1/2 cup sour cream and 1 teaspoons pumpkin pie spice into batter. Spoon batter into prepared muffin cups, filling each two-thirds to three-fourths full. Bake as directed for cupcakes. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

Nutrition Facts

306 calories; fat 18g; cholesterol 32mg; saturated fat 7g; carbohydrates 35g; mono fat 5g; poly fat 4g; insoluble fiber 1g; sugars 19g; protein 3g; vitamin a 421RE; vitamin a 3521IU; vitamin c 1mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.9mg; folate 25mcg; vitamin b12 0.1mcg; sodium 260mg; potassium 90mg; calcium 80mg; iron 1mg.