Easy Pumpkin Pie Cupcakes
- Makes: 12 servings
- Yield: 12 (2-1/2 inch) cupcakes
- Start to Finish 1 hr
Ingredients
-
1
recipe
Whipped Cream Frosting or purchased whipped white frosting
-
1/2
teaspoon
ground cinnamon
-
Orange food coloring
-
Crushed graham crackers
-
1
recipe Pumpkin Cupcakes or 12 pre-made cupcakes
Directions
- Prepare Sweetened 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 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.
Sweetened Whipped Cream Frosting
Ingredients
-
Water
- 1
tablespoon
cold water
- 1/2
teaspoon
unflavored gelatin
- 1
cup
whipping cream
- 2
tablespoons
sugar
Directions
- In a large saucepan bring about 1 inch water to boiling over high heat. Meanwhile, in a 1-cup heatproof glass measuring cup combine the 2 tablespoons cold water and unflavored gelatin. Let stand for 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 whipping cream and 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). Makes 4 cups.
Pumpkin Cupcakes
Ingredients
- 1
package 2-layer-size yellow cake mix
- 3/4
cup
water
- 1/3
cup
vegetable oil
- 1
cup
canned pumpkin
- 1/2
cup
sour cream
- 1
teaspoon
pumpkin pie spice
Directions
- Preheat oven to 350 degrees F. Line twenty-four 2 1/2-inch muffin cups with paper bake cups; set aside. Prepare cake mix according to package directions, except use 3/4 cup water and 1/3 cup oil. Stir pumpkin, sour cream, and 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 Analysis: 123 calories, 1 g protein, 18 g carbohydrate, 6 g total fat, (1 g sat. fat), 2 mg cholesterol, 0 g fiber, 32% Vitamin A, 1% Vitamin C, 144 mg sodium, 5% calcium, 3% iron
Nutrition Facts
(Easy Pumpkin Pie Cupcakes)
Servings Per Recipe 12, Trans fatty acid (g) 0, sodium (mg) 260, Potassium (mg) 90, fiber (g) 1, vit. C (mg) 1, pro. (g) 3, carb. (g) 35, Thiamin (mg) 0, Fat, total (g) 18, Riboflavin (mg) 0, chol. (mg) 32, calcium (mg) 80, sugar (g) 19, iron (mg) 1, cal. (kcal) 306, vit. A (IU) 3521, vit. A (RE) 421, Niacin (mg) 1, sat. fat (g) 7, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 5, Folate (µg) 25, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 4