Always on the hunt for delicious yet healthy recipes, I was very excited when I came across the website Skinnytaste. I’ve had success with a few recipes on that website, one of which is the Pumpkin Cupcakes!! This recipe is healthy, delicious, and VERY EASY… the full trifecta!!
Only rated a 4/5, as I did not really care for the icing. Next time, I will save myself the effort and just serve them “naked”!
|18.25 oz Betty Crocker Golden Vanilla Super Moist Cake Mix (Betty Crocker has reduced their cake mixes, so read the labels on your box. Dunkin Hines still carries 18.25 oz boxes.)||18.25 oz Dunkin Hines French Vanilla Cake Mix (I don’t remember the exact name of the stuff, but it was Dunkin Hines, some type of vanilla, and it said “moist” on the box someplace). I think as long as you use an 18.25 oz box, it will work fine.|
|2 tsp pumpkin pie spice||2 tsp pumpkin pie spice|
|1 cup canned 100% pure pumpkin||1 cup canned 100% pure pumpkin (Note: a 15 oz can of pumpkin puree is plenty for both the cake and the icing. I will probably still buy this size when I only make the cupcakes the next time, as I don’t think there is another smaller size available)|
|1 cup water||1 cup water (Woohoo! Love it.. don’t have to buy anything for this one! 🙂 )|
|1) Preheat oven to 350°. Line a cupcake tin with cupcake wrappers.||1) Preheat oven to 350°. Line a cupcake tin with cupcake wrappers.|
|2) Combine cake mix and pumpkin spice in a large bowl. Add pumpkin puree and water, mix about 2 minutes.||2) Combine cake mix and pumpkin spice in a large bowl. Add pumpkin puree and water, mix about 2 minutes (Note: some muscles are required for this step if you do this by hand! It’s probably easier with a mixer, but I do not have one right now).|
|3) Fill cupcake liners 2/3 full and bake about 20 – 25 minutes, or until a toothpick inserted comes out clean.||3) Fill cupcake liners 2/3 full and bake about 20 – 25 minutes, or until a toothpick inserted comes out clean… And yes, seriously, that’s it!|
Serving size: 1 cupcake. The recipe makes 24 cupcakes.
I found the frosting to be pretty sour tasting and not too appetizing. I thought it took away from the lightness of the cupcakes. If you’d like to try it out, though, here’s the info!
|8 oz Philadelphia 1/3 fat cream cheese (do not use fat free)|
|1/2 cup pureed pumpkin (canned is fine). As mentioned above, one 15 oz can is enough for both the cupcakes and the frosting.|
|1 tsp vanilla extract|
|1 tsp cinnamon|
|1 tsp pumpkin pie spice|
|5 tbsp packed brown sugar|
|1) For the frosting, combine the cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice and brown sugar until smooth. You can use a spatula to ice the cupcakes or pipe them which may require making more frosting.|
No pictures this time. We were hosting my parents and then boyfriend’s parents also came over for dinner that night (first time the ‘rents met each other!), so I had other things on my mind at the time. When I make them again, I will do my best to remember to take some photos. See the original site for some of the original creator’s photos, though (Hers are probably prettier anyway!)