Pumpkin Cupcakes
From kimichka25 14 years ago
- 17 minutes to make
- Serves 24
Yum! A perfect dessert especially during fall. These cupcakes aren't too sweet... Just right! FYI: these have less than 2g fat per frosted cupcake! Adapted from HG
Ingredients
- For cake shopping list
- 1-18.25oz. Box spice cake mix shopping list
- 1-15 oz can Pure pumpkin shopping list
- 2/3 C. Fat free liquid egg substitute shopping list
- 1/4 tsp. salt shopping list
- 1 C. water shopping list
- For Frosting: shopping list
- 1 1/2 C. Cool Whip Free (thawed) shopping list
- 4 Tbs. Splenda No Calorie Sweetener (granulated) shopping list
- 5 Tbs. fat free cream cheese (room temp) shopping list
- 3 Tbs. Canned Pure pumpkin shopping list
- 1 Tbs.. sugar free Fat free vanilla instant pudding mix shopping list
- 1/4 tsp. cinnamon shopping list
How to make it
- Preheat Oven to 350 Degrees.
- In a bowl, combine all of the frosting ingredients, stirring until well mixed. Refrigerate until cupcakes are ready to be frosted.
- In another bowl, combine all of the cupcake ingredients and mix until well blended.
- Evenly distribute between 2 12-cup lined muffin pans.
- Bake for about 17-20 minutes, or until toothpick inserted into the center comes out clean.
- Cool completely before frosting!
People Who Like This Dish 3
- clbacon Birmingham, AL
- greekgirrrl Long Island, NY
- kimichka25 Any Town, USA, CA
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 2 people-
OHHHHHHHHHHH...I am going to have to make these too for Thursday!
greekgirrrl
in Long Island loved it
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" It was excellent "