Pumpkin Cupcakes with Cream Cheese Icing & Toasted Walnuts
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Muffins:1 lg can pumpkin (pie mix)1 box cake mix (I used butter pecan)1 cup diet spriteIcing:1 8oz light cream cheese (cold)Squeeze of lemon juice4 T butter (room temp)2 c powdered sugar Walnut topping (can use pecans):1 T butter1 T brown sugarDash of salt1 c walnuts
Muffins:
Mix & bake at 350 for about 20 min (until toothpick comes out clean). Batter is lumpy. Use cupcake liners or grease and flour the tin beforehand.
Icing:
Mix butter, lemon juice and cream cheese. Add sugar in thirds. Don’t overbeat. Put icing in plastic bag, cut corner off and pipe on top of cooled muffins.
Walnut topping (can use pecans):
Melt butter. Add walnuts and brown sugar and toast (stirring almost constantly). Cool and press into icing.
Makes about 24 muffins (filling tins half full)
Number of Servings: 24
Recipe submitted by SparkPeople user LANAMARKS.
Mix & bake at 350 for about 20 min (until toothpick comes out clean). Batter is lumpy. Use cupcake liners or grease and flour the tin beforehand.
Icing:
Mix butter, lemon juice and cream cheese. Add sugar in thirds. Don’t overbeat. Put icing in plastic bag, cut corner off and pipe on top of cooled muffins.
Walnut topping (can use pecans):
Melt butter. Add walnuts and brown sugar and toast (stirring almost constantly). Cool and press into icing.
Makes about 24 muffins (filling tins half full)
Number of Servings: 24
Recipe submitted by SparkPeople user LANAMARKS.
Nutritional Info Amount Per Serving
- Calories: 235.1
- Total Fat: 9.0 g
- Cholesterol: 12.0 mg
- Sodium: 270.9 mg
- Total Carbs: 38.3 g
- Dietary Fiber: 3.8 g
- Protein: 2.7 g
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