Pumpkin Spice Cupcakes With Nutmeg Cream Topping

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Servings: 24 Difficulty: Advanced
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International-style sweet and satisfying dessert that brings home-style flavor to your table
Pumpkin Spice Cupcakes With Nutmeg Cream Topping (3 PTS recipe image

This International dessert features Vegetable Oil Spray, CUPCAKES–, Spice cake mix — (18.25 ounce, Canned pumpkin (not pumpkin pie filling, Unsweetened apple juice. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Pumpkin Spice Cupcakes With Nutmeg Cream Topping (3 PTS recipe image
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Pumpkin Spice Cupcakes With Nutmeg Cream Topping

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 24 Calories: 302.5

Description

This International dessert features Vegetable Oil Spray, CUPCAKES--, Spice cake mix -- (18.25 ounce, Canned pumpkin (not pumpkin pie filling, Unsweetened apple juice. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. Preheat oven to 350 degrees F (177&# 194;°C).
  2. Spray two 12-cup non-stick muffin tins with vegetable oil spray.
  3. In a large mixing bowl, combine cupcake ingredients.
  4. Using electric mixer, beat on low speed for 30 seconds, scraping sides with rubber scraper.
  5. Increase to medium speed and beat for 2 minutes, scraping sides.
  6. Fill muffin cups with equal amounts of batter.
  7. Bake for 20 minutes, or until a toothpick inserted in center of muffins comes out clean.
  8. Let cool on cooling racks for 15 minutes; remove cupcakes from muffin tins and let cool completely.
  9. Meanwhile, put whipped topping in a medium bowl.
  10. Using a rubber scraper, gently fold nutmeg into whipped topping.
  11. Cover and refrigerate until ready to use.
  12. When cupcakes are completely cool, frost with chilled topping.
  13. Calories 124 Protein

Nutrition Facts

Servings 24

Amount Per Serving
Calories 302.5kcal
% Daily Value *
Total Fat 27.4g43%
Saturated Fat 4.3g22%
Cholesterol 46.6mg16%
Sodium 17.4mg1%
Total Carbohydrate 12.6g5%
Dietary Fiber 1.4g6%
Sugars 7.8g
Protein 2.6g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: 1825, apple, baking, butter, cake, canned, cream, cupcakes, dessert, egg, eggs, equivalent, extract, filling, flavoring, frozen, ground, international, juice, large
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