Pumpkin Spice Cupcakes with Nutmeg Cream Topping Recipe
  Halloween Recipes  

Pumpkin Spice Cupcakes with Nutmeg Cream Topping

Vegetable Oil Spray

CUPCAKES
18.25-ounce box spice cake mix
1 cup canned pumpkin (not pumpkin pie filling)
1 cup unsweetened apple juice
Egg substitute equivalent to 2 large eggs,
Whites of 2 large eggs
1 teaspoon vanilla, butter, and nut flavoring or vanilla extract

NUTMEG CREAM TOPPING
8-ounce container frozen nonfat whipped topping, thawed
2 teaspoons ground nutmeg

Preheat oven to 350 degrees F. Spray two 12-cup non-stick muffin tins with vegetable oil spray. In a large mixing bowl, combine cupcake ingredients. Using electric mixer, beat on low speed for 30 seconds, scraping sides with rubber scraper. Increase to medium speed and beat for 2 minutes, scraping sides.

Fill muffin cups with equal amounts of batter. Bake for 20 minutes, or until a toothpick inserted in center of muffins comes out clean. Let cool on cooling racks for 15 minutes; remove cupcakes from muffin tins and let cool completely.

Meanwhile, put whipped topping in a medium bowl. Using a rubber scraper, gently fold nutmeg into whipped topping. Cover and refrigerate until ready to use. When cupcakes are completely cool, frost with chilled topping.

Makes 24 cupcakes

 

Back  halloween recipes 



Back to Halloween Recipes