2-Ingredient Cupcakes
- Level: Easy
- Yield: 12 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 302
- Total Fat
- 9
- Saturated Fat
- 4
- Carbohydrates
- 54
- Dietary Fiber
- 1
- Sugar
- 21
- Protein
- 3
- Cholesterol
- 21
- Sodium
- 290
- Total: 1 hr 35 min (includes cooling time)
- Active: 20 min
Ingredients
Cupcakes:
One 15.25-ounce box spice cake mix
One 15-ounce can pumpkin puree
Frosting:
2 cups powdered sugar
1 cup whipped cream cheese
Directions
- For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup cupcake pan with paper liners and set aside.
- Combine the spice cake mix and pumpkin puree in a bowl. Beat with an electric mixer on medium speed until smooth. Portion the mixture into the prepared cupcake pan. Bake until a toothpick inserted in the centers comes out clean, 12 to 17 minutes. Let cool completely.
- For the frosting: Meanwhile, combine the powdered sugar and whipped cream cheese in a bowl. Beat with an electric mixer until smooth. Frost the cupcakes with an offset spatula.