White Chocolate Chip Pumpkin Cupcakes recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- 1 (16.25 ounce) package moist white cake mix (such as Betty Crocker® SuperMoist®) 1 ¼ cups water ⅓ cup vegetable oil 3 egg whites 1 (15 ounce) can pumpkin puree 1 teaspoon pumpkin pie spice 1 (8 ounce) package miniature white chocolate chips (such as Nestle® Toll House®) 1 (16 ounce) container cream cheese frosting
Nutrition Info
- 254.6 caloriescarbohydrate: 33.1 gcholesterol: 2 mgfat: 13 gfiber: 0.7 gprotein: 2.2 gsaturatedFat: 4.5 gservingSize: -sodium: 232.7 mgsugar: 26.6 gtransFat: : -unsaturatedFat: : -
Directions White Chocolate Chip Pumpkin Cupcakes
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease or line 24 muffin cups with paper liners.
Beat cake mix, water, oil, and egg whites together in a bowl using an electric mixer on low for 30 seconds. Increase speed to medium and beat until batter is smooth, about 2 more minutes. Stir pumpkin puree and pumpkin pie spice into batter, fold in white chocolate chips. Spoon batter into prepared muffin cups, leaving about 1/2-inch space at the top. These cupcakes rise quite a bit.
Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Transfer cupcakes to a wire rack to cool completely. Frost cupcakes with cream cheese frosting.