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Don't just say it, bake it.™

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Cupcakes

Pumpkin Spice Cupcakes

Using Duncan Hines Spice Cake mix makes the best cupcakes. Fill the center and frost the top with the creamy pumpkin frosting. mmmmm....good!

  • Hands-On Time: 10 Minutes
  • Total Time: 45 Minutes
  • Servings: 24
  • Difficulty: Pretty Easy
  • Rating:

Ingredients

  • 1 box Signature Spice Cake Mix
  • 8 oz. whipped cream cheese
  • 1 can (15 oz.) pumpkin puree
  • 1 container whipped topping
  • ½ cup powdered sugar
  • ½ tsp. pumpkin pie spice
  • ½ cup chopped pecans
  • 1/3 cup sugar
  • 2 tbsp. butter

Baking Instructions

  1. Make cake according to directions on the box.
  2. Make 24 cupcakes, bake 25 min. 350 degrees.
  3. While cakes are baking, mix the softened cream cheese with the pumpkin.
  4. Add the powdered sugar.
  5. Add the pie spice.
  6. Last add the cool whip and beat until totally mixed.
  7. Set this filling aside.
  8. Melt 2 tbsp. butter in small fry pan.
  9. Add the chopped pecans and sugar.
  10. Stir until coated. Keep your eye on this for about 3-4 minutes, stirring often.
  11. When the pecans begin to caramelize, turn off the heat.
  12. Pluck out the center of each cupcake.
  13. Pipe the cream filling into the center hole and around the top.
  14. Top with crushed sweetened pecans.

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Tips

Bana Cream for more Moisture

Bana Cream for more Moisture

Cut Red velvet cake from half and add some banana cream and a lite layer of Semi sweet chocolate , it will give more moisture and creamy taste .


Bread Flour

Bread Flour

Bread flour can be kept in the pantry for up to 6 months or frozen for 1 year. Make sure to bring to room temperature before using.





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