Spiced Pumpkin Cupcakes
Bianca Blazier
Spiced Pumpkin Cupcakes
ingredients
- 1/2 c. finely chopped pecans
- 3 tbsp sugar
- 1 box Better Crocker super moist yellow cake mix
- 1 c. pumpkin (from 15 oz can not pumpkin pie mix)
- 1/2 c. water
- 1/3 vegetable oil
- 4 eggs
- 1 1/2 tsp pumpkin pie spice
- 1 container Betty Crocker Rich & Creamy Cream Cheese frosting
directions
- 1
Preheat oven to 350 degrees or 325 for dark or nonstick pans. Place paper baking cup in each of 24 regular size muffin cups.
- 2
Pecans: In heavy 8 inch non-stick skillet, cook pecans and 2 tbsp of sugar over low heat for about 8 minutes, stirring constantly, until sugar is melted. Keep an eye on to ensure it doesn’t burn. Spoon and spread pecans onto sheet of waxed paper. Sprinkle with remaining 1 tbsp sugar; toss.
- 3
Cupcakes: In large bowl, beat cake mix, pumpkin, water, oil, eggs, and pumpkin pie spice with electric mixer on low speed for 30 seconds. Beat on medium speed for 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about 2/3 full)
- 4
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Cool completely, about 30 minutes.
- 5
Frost cupcakes with frosting and sprinkle edge of frosted cupcake with pecans; press gently into frosting.
Source: Nicole
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