Pumpkin cupcake recipe

18 Oct Pumpkin cupcake recipe

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Several people asked me to share the pumpkin cupcake recipe. It’s SO easy, y’all. (do I sound like Paula Deen? ….ooops. I meant to sound like Jessica Seinfeld.)

Okay, so here it is:

1 box yellow cake mix
1 cup pumpkin puree (NOT pumpkin pie mix. I used an organic canned puree.)
6 oz low-fat organic vanilla yogurt
2 large eggs
1 egg white
1 tablespoon vegetable oil
1/4 cup water

Throw everything in a large mixing bowl and beat until smooth (about 2 minutes). Then bake at 350F for 18-20 minutes (for cupcakes….longer if you do a sheet cake). The cupcakes won’t rise as much as conventional cupcakes. You can tell that they’re done when they are kind of spongy (they bounce back when you tap the top of them). Or, you can be like Kris and just eat one to decide if they’re done 🙂

For the frosting, I used a store-bought vanilla kind. But I custom mixed the icing colors (you can find icing colors at craft stores or gourmet food stores). I melted the icing in the microwave for about 10 seconds and dipped the cupcakes to give them that sort of shiny petit four look. I placed the little candies while the frosting was still warm and then refrigerated them to harden.

2 Comments
  • Rose Plated
    Posted at 04:03h, 27 October Reply

    Oh. Thank you for sharing this recipe. My daughter is looking for a cake recipe that they will be doing in school. Thank God I found this post. LOL. Thanks a lot!

  • Melanie Big
    Posted at 15:17h, 07 November Reply

    Wow! This is perfect for a girl party! My daughter’s friends will be going here and this will be fun if they make some of this.

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