Harvest Pumpkin Cupcakes
(from 101 Gourmet Cupcakes in 10 Minutes)
1 box spice cake mix
1 cup pumpkin puree
1 teaspoon vanilla extract
2 eggs
½ cup milk
1 cup chocolate chips
1 cup butterscotch chips
Mix together cake mix, eggs, milk, vanilla, pumpkin, chocolate and butterscotch chips. Pour the batter into paper liners, filling ¾ full. Bake at 350 degrees for 15-18 minutes until the cakes are light golden brown. Remove from the oven and cool completely on a wire rack.
*Frosting Suggestions: Chocolate Ganache, Chocolate Buttercream, Cream Cheese or Vanilla Buttercream
Cream Cheese Frosting
1/2 cup butter, softened
3 ¾ cups powdered sugar
1 teaspoon vanilla
Beat the cream cheese and butter until smooth and light. Stop the mixer and add sugar, and vanilla extract. Start mixer on slow and gradually increase the speed until frosting is fluffy. Frost and refrigerate. Sprinkle with grated nutmeg for added flavor and presentation.
I used white chocolate chips instead of the butterscotch and chocolate, because I didn't have any....I know how shocking, huh? My baking supplies are dwindling. Note to self: must restock supplies with Christmas baking coming soon.
I also didn't add the nutmeg for garnish and opted for leaf shaped sprinkles.
I also didn't add the nutmeg for garnish and opted for leaf shaped sprinkles.
These cupcakes are so delicious and moist...super yum!
I have the recipe posted on my recipe page.
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