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Pumpkin Spice Cupcakes With Nutmeg Cream Topping

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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 24
Calories: 302.5
Dietary: Gluten-free, Vegetarian
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
  • Vegetable Oil Spray
  • CUPCAKES--
  • 1 box Spice cake mix -- (18.25 ounce)
  • 1 cup Canned pumpkin (not pumpkin pie filling)
  • 1 cup Unsweetened apple juice
  • Egg substitute equivalent to 2 large eggs
  • OR 2 large egg Whites of 2 large eggs
  • 1 teaspoon Vanilla, butter and nut flavoring
  • OR vanilla extract
  • NUTMEG CREAM TOPPING--
  • 1 container Frozen nonfat whipped topping -- (8 ounce) thawed
  • 2 teaspoons Ground nutmeg
Directions
  1. 1
    Preheat oven to 350 degrees F (177&# 194;°C).
  2. 2
    Spray two 12-cup non-stick muffin tins with vegetable oil spray.
  3. 3
    In a large mixing bowl, combine cupcake ingredients.
  4. 4
    Using electric mixer, beat on low speed for 30 seconds, scraping sides with rubber scraper.
  5. 5
    Increase to medium speed and beat for 2 minutes, scraping sides.
  6. 6
    Fill muffin cups with equal amounts of batter.
  7. 7
    Bake for 20 minutes, or until a toothpick inserted in center of muffins comes out clean.
  8. 8
    Let cool on cooling racks for 15 minutes; remove cupcakes from muffin tins and let cool completely.
  9. 9
    Meanwhile, put whipped topping in a medium bowl.
  10. 10
    Using a rubber scraper, gently fold nutmeg into whipped topping.
  11. 11
    Cover and refrigerate until ready to use.
  12. 12
    When cupcakes are completely cool, frost with chilled topping.
  13. 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
Read it online: https://www.chefs-mate.com/recipe/pumpkin-spice-cupcakes-with-nutmeg-cream-topping-3-pts/