Pumpkin Spice Harvest Cupcakes by Skinny Sweets Daily

Introduction: Pumpkin Spice Harvest Cupcakes by Skinny Sweets Daily

About: Vera Zecevic is cupcakes lover and owner of beautiful cupcakes recipes&ideas blog Cupcakes Garden. If you enjoy searching for cupcakes recipes and ideas then Cupcakes Garden is the right place for you. It s...
Hello everyone! Today (11.10.2012)  I’ve lunched new page ” Cupcake Artist’s Recipes” on my cupcakes blog and  honor to open this page had a beautiful blog called Skinny Sweets Daily.

Pam (blog owner) decided to represent her way of blogging with one great cupcake recipe perfect for Halloween or Thanksgiving holiday! Enjoy!!!


For the cupcakes :

    1 box Betty Crocker super moist vanilla cake mix — or any Betty Crocker yellow cake mix
    1 large egg
    2 egg whites from large eggs
    1 can pumpkin — not pumpkin pie filling; pumpkin should be the only ingredient listed on the can
    2 tbsp Land O’ Lakes light butter with canola — melted and cooled
    1/2 cup apple juice — keep it at room temperature
    1/4 water — keep it at room temperature
    1 tsp cinnamon
    1/2 tsp pumpkin pie spice
    2 tsp vanilla extract

For the frosting :

    1 heaping cup marshmallow fluff — mist a measuring cup with cooking spray for easy removal
    1 heaping cup whipped cream cheese
    1/2 tsp vanilla extract
    3/4 to 1 tsp cinnamon
    Candy corn (optional)
    Colored sprinkles (optional)


Preheat oven to 350 degrees. Place tin or paper liners in cups and set aside until ready to fill.
  1.     Pour the dry mix in a large mixing bowl. With a wire whisk, loosen up the mix. Start adding all of the ingredients one at a time, and stir with a rubber spatula after each addition.
  2.     When all ingredients are incorporated, change over to a hand held mixer. Mix for about 2 to 3 minutes until nice and fluffy looking.
  3.     Cover the bowl with foil or plastic wrap. Chill batter in the fridge for about 20 minutes.
  4.     Take out of the fridge and fill the cupcake tins. I used an ice cream scooper. If you don’t have one, use about 1/3 cup batter for each cupcake. You should have enough for 18 cupcakes.
  5.     Bake for about 20 to 25 minutes; turn pan around after about 12 minutes for even baking. Cupcakes are done when a wooden skewer or toothpick comes out clean or with dry crumbs.
  6.     Cool pan on rack for about 10 minutes. Remove cupcakes from pan and cool on rack until completely cooled.
  7.     In the meantime, place all your frosting ingredients in a large mixing bowl. Mix until fluffy using a hand held electric mixer.
  8.     When cupcakes are completely cooled, frost each one. You will have enough frosting for each cupcake. Decorate with your favorite sprinkles and enjoy!

Makes 18 frosted cupcakes.

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