Pumpkin Cupcakes with Cream Cheese Icing & Toasted Walnuts
Nutritional Info
- Servings Per Recipe: 24
- 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
View full nutritional breakdown of Pumpkin Cupcakes with Cream Cheese Icing & Toasted Walnuts calories by ingredient
Number of Servings: 24
Ingredients
-
Muffins:
1 lg can pumpkin (pie mix)
1 box cake mix (I used butter pecan)
1 cup diet sprite
Icing:
1 8oz light cream cheese (cold)
Squeeze of lemon juice
4 T butter (room temp)
2 c powdered sugar
Walnut topping (can use pecans):
1 T butter
1 T brown sugar
Dash of salt
1 c walnuts
Directions
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.