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Pumpkin Spice Cupcakes with Spiced Cream Cheese Icing

Nutrition Facts Canadian

Nutrition Facts
Valeur Nutritive
1 Portion 0g Total Servings: 0

% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories 
0
Fat / Lipides 0
g
0%
Saturated / Saturé 0
g
0%
+ Trans / Trans 
0g
Cholesterol / Cholestérol 0
mg
0%
Sodium / Sodium 
0mg
0%
Carbohydrate / Glucides 0
g
0%
Fibre / Fibres 0
g
0%
Sugars / Sucres 0
g
Protein / Protéines 0
g

0%
Vitamin A / Vitamine A
0%
Vitamin C / Vitamine C
0%
Calcium / Calcium
0%
Iron / Fer
0%
Niacin / Niacine
0%
Thiamine / Thiamine
0%
Riboflavin / Riboflavine
0%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts
Per 1 portion 0g Total Servings: 0

Amount Per Serving
Calories 
0
Calories from Fat 0
% Daily Value *
Total Fat 0
g
0%
Saturated Fat 0
g
0%
+ Trans 
0g
Cholesterol 
0mg
0%
Sodium 
0mg
0%
Total Carbohydrates 0
g
0%
Fiber 0
g
0%
Sugars 0
g
Protein 0
g

Vitamin A 0% • Vitamin C 0%
Calcium 0% • Iron 0%
Thiamine 0% • Riboflavin 0%
Niacin 0% • Folate 0%
* Based on a 2000 calorie diet


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Prep time

30 mins

Cook time

25 mins

Total time

55 mins

Ingredients

Cupcakes

1 package Kinnikinnick White Cake Mix (500 g)

½ tsp nutmeg (1 g)

¼ tsp ground ginger (1 g)

1 tsp cinnamon (2 g)

4 large eggs (224 g)

½ cup water (120 g)

¾ cup vegetable oil (163 g)

¾ cup pumpkin purée (180 g)

Icing

250 g cream cheese

½ cup butter (125 g)

4 cup icing sugar (960 g)

1 tsp cinnamon (2 g)

¼ tsp ground ginger (1 g)

½ tsp nutmeg (1 g)


Directions

Cupcakes

  1. Preheat oven to 350°F (176°C). Lightly spray and line 2 muffin pans.
  2. In a medium bowl combine Kinnikinnick White Cake Mix and spices. Mix until combined and set aside.
  3. In a separate bowl whisk eggs, oil and water until combined.
  4. Add dry mix alternating with pumpkin purée to egg mixture. Mix until combined and batter is smooth.
  5. Divide batter into prepared muffin pans.
  6. Bake in preheated oven for 25 - 28 minutes or until cupcakes spring back to the touch.
  7. Remove from oven and let cool.

Yields 20 cupcakes

Icing

  1. In a medium bowl, combine sifted icing sugar and spices. Set aside.
  2. In a separate bowl, beat cream cheese until smooth (approx. 5 - 7 minutes).
  3. Add butter and continue to mix until smooth and fluffy.
  4. Slowly add icing sugar mixture until fully incorporated and icing is smooth. 

Tips & Variations

  • Cupcakes collapse slightly when cooled.

 

 

Stock up your pantry

White Cake Mix

Made for celebrating, unbelievably easy & versatile gluten-free White Cake Mix is perfect for birthday cakes, cupcakes & shortcake. A pantry staple. Use in all your favourite gluten-free recipes & check out ours.. Max 10 per customer
Weight: 500g/ 17.6oz
Qty/Pkg: By Wt.

Read More

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10940 - 120th Street NW

Edmonton, AB

T5H 3P7 Canada

P: 1 (780) 424-2900

TF: 1 (877) 503-4466

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