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Chef's Corner: Cupcake Wars -- Smart Recipe

Pumpkin Cupcakes

Mini pumpkin cupcakes with chocolate frosting: (yield 36 mini cupcakes or 12 regular-sized cupcakes* )
• 1 ½ c. canned 100 percent pure pumpkin
• 2 c. vanilla cake mix
• ½ c. whole milk
• ¼ c. vegetable oil
• 2 eggs
• 2 tsp. pumpkin pie spice

• 1 cup powdered sugar
• ½ cup cream cheese
• ½ stick unsalted butter
• ½ cup unsweetened cocoa powder
• ¼ cup sour cream


1. Preheat oven to 350 degrees. Line 36 mini-cupcake molds with paperliners.
2. In large bowl, combine the pumpkin, cake mix, oil, eggs and pumpkin pie spice
3. Using an electric hand mixer, beat the mixture on low speed until smooth, then increase to high until light and fluffy
4. Fill prepared molds with batter & bake 10 to 12 minutes
5. Cool completely before frosting, about 20 minutes

1. In medium bowl combine powdered sugar, cream cheese, butter, cocoa powder and sour cream
2. Using a hand mixer beat on low until smooth, then increase the speed to high and beat until light and fluffy, about 1 minute
3. Using a small spatula, spread the frosting on top of the cupcakes
                 *For 12 regular-sized cupcakes, pour batter into 12 regular-sized cupcake molds and bake for 20-25 minutes

Recipe By: Food Network

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