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Cupcakes: Spiced Pumpkin Cupcakes

Source of Recipe

bettycrocker.com


Recipe Introduction

Mmm! Toasted and sugared nuts top cream cheese frosting on sweet and spicy pumpkin cupcakes.

List of Ingredients

1/2 cup finely chopped pecans
3 tablespoons sugar
1 box Betty Crocker® SuperMoist® yellow cake mix
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup water
1/3 cup vegetable oil
4 eggs
1 1/2 teaspoons pumpkin pie spice
1 container Betty Crocker® Rich & Creamy cream cheese frosting


Recipe

1. Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.

2. In heavy 8-inch nonstick skillet, cook pecans and 2 tablespoons of the sugar over low heat about 8 minutes, stirring constantly, until sugar is melted. Spoon and spread pecans onto sheet of waxed paper. Sprinkle with remaining 1 tablespoon sugar; toss.

3. In large bowl, beat cake mix, pumpkin, water, oil, eggs and pumpkin pie spice with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).

4. Bake 19 to 24 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.

5. Frost cupcakes with frosting. Sprinkle edge of frosted cupcakes with pecans; press lightly into frosting. Store loosely covered.


Makes 24 Cupcakes