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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 212.6
  • Total Fat: 7.0 g
  • Cholesterol: 41.1 mg
  • Sodium: 261.2 mg
  • Total Carbs: 36.9 g
  • Dietary Fiber: 0.6 g
  • Protein: 2.2 g

View full nutritional breakdown of Butterscotch Pumpkin Cupcakes with Cream Cheese Frosting calories by ingredient
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Butterscotch Pumpkin Cupcakes with Cream Cheese Frosting

Submitted by: SLACHETKA103145
 Butterscotch Pumpkin Cupcakes with Cream Cheese Frosting

Introduction

Recipe from Lynn@LynnsKitchenAdventures.com

I modified to use prepared frosting.
Recipe from Lynn@LynnsKitchenAdventures.com

I modified to use prepared frosting.

Number of Servings: 18

Ingredients

    1 package yellow cake mix ( King Arthur Gluten Free Yellow Cake Mix works well )

    1 package (3.4 ounces) instant butterscotch pudding mix

    4 eggs
    1/4 cup water
    1/4 cup vegetable oil
    1 cup canned pumpkin
    1 teaspoon cinnamon

Directions

1.In a large bowl, combine the first seven ingredients. Beat on low speed for about 30 seconds, then beat on medium for 2 minutes.

2. Pour into paper lined or grease muffin tins. This makes about 18 cupcakes.

3. Bake at 350 degrees for 18-20 minutes or until a wooden pick inserted near the center comes out clean.

4. Remove to a wire rack to cool completely and then frost with Duncan Hines Creamy Home-Style Cream Cheese Frosting


Serving Size: Makes 18 Cupcakes

Number of Servings: 18

Recipe submitted by SparkPeople user SLACHETKA103145.






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