Pumpkin Pie Cupcakes with Cool Whip Frosting

Pumpkin Pie Cupcakes with Cool Whip Frosting
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Ingredients
  1. For the Cupcakes
  2. 1 cup canned 100% pumpkin puree
  3. 1/2 cup granulated sugar
  4. 1/2 cup brown sugar
  5. 1/2 cup applesauce
  6. 2 eggs
  7. 1 cup all purpose flour
  8. 1 tsp baking powder
  9. 1 tsp baking soda
  10. 1/2 tsp kosher salt
  11. 1 1/2 tsp ground cinnamon
  12. 1 1/2 tsp pumpkin pie spice
For the Frosting
  1. 2 cartons (10.6oz each) Cool Whip Vanilla Frosting, thawed
  2. 1 tsp ground cinnamon
  3. candy corn
Instructions
  1. For the cupcakes, mix all ingredients together until completely combined. Fill cupcake tin with paper liners. Fill liners 2/3 full. Bake in a 350 degree oven for 20 minutes. Cool completely.
  2. In a large bowl, mix cinnamon into the thawed Cool Whip Frosting, folding with a spatula. Pipe onto cupcakes. Top with a piece of candy corn.
Notes
  1. Keep these cupcakes stored in the refrigerator. Best when served cold!
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