Mini Pumpkin Spice Cupcakes with Cinnamon Chip Icing

Name: Mini Pumpkin Spice Cupcakes with Cinnamon Chip Icing
Cook time: 12 min
Total time: 12 min
Cuisine: American
Ingredients: 1 box spice cake mix; 1 15 oz. can pure pumpkin; stick unsalted butter, at room temperature; 2 1/2 – 3 cups powdered sugar, as needed; 1 tsp. vanilla extract; 1 tbsp. honey; 1 tbsp. cinnamon; 4 oz. Hershey’s cinnamon chips, melted and cooled

3 steps

Cook:12min

Updated at: Thu, 17 Aug 2023 09:05:12 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories4371.3 kcal (219%)

Total Fat130.8 g (187%)

Carbs799.7 g (308%)

Sugars555.7 g (617%)

Protein22.4 g (45%)

Sodium3719.1 mg (186%)

Fiber38.5 g (138%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

For the Cake:

1 boxspice cake mix

1 x 15 ozpure pumpkin

can

For the icing:

unsalted butter

at room temperature

2 ½ cupspowdered sugar

as needed

1 tspvanilla extract

1 Tbsphoney

1 Tbspcinnamon

4 ozcinnamon chips

melted and cooled

Instructions

For the Cake:

Step 1

Mix both ingredients together thoroughly and fill mini cupcake liners almost to the top. These cupcakes will not rise that much and will not shape naturally. Bake at 350 degrees for 12-15 minutes, checking with the toothpick test.

For the Icing:

Step 2

Whip the butter on medium-high speed for 5 minutes, scraping the bowl when necessary. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, honey, and cinnamon mixing until incorporated. Add the melted cinnamon chips and whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed. Then, ice the cupcakes!

Step 3

Sprinkle with cinnamon or pumpkin pie spice.

View on http://www.sprinklemassacre.com/2011/10/06/mini-pumpkin-spice-cupcakes/

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