Posted on | October 11, 2012
Today is our special day! Today I’m opening our new page ” Cupcake Artist’s Recipes” and honor to open this page has a beautiful blog called Skinny Sweets Daily.
I spotted on this beautiful site one month before, searching for some great cupcake recipes! Besides the very nice recipes, I was impressed with the one really interesting thing! Pam (blog owner) was always trying to bake and create healthier versions of her favorite sweets. She take care a lot about nutrition and you can find all facts about calories, fat, sugar etc. for every Skinny recipes. Really amazing!
So I’ve contacted Pam and asked her to represent her way of blogging with one great cupcake recipe! She decided to make one delicious autumn cupcakes for us! I’m very happy I can present you Pam’s “Skinny Pumpkin Spice Harvest Cupcakes”. This is perfect dessert especially for autumn holidays like Halloween and Thanksgiving! Pam, I hope you will continue with your great sweet job! Enjoy!!!
Skinny Pumpkin Spice Harvest Cupcakes
- 1 box Betty Crocker super moist vanilla cake mix — or any Betty Crocker yellow cake mix
- 1 large egg
- 2 egg whites from large eggs
- 1 can pumpkin — not pumpkin pie filling; pumpkin should be the only ingredient listed on the can
- 2 tbsp Land O’ Lakes light butter with canola — melted and cooled
- 1/2 cup apple juice — keep it at room temperature
- 1/4 water — keep it at room temperature
- 1 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 2 tsp vanilla extract
- 1 heaping cup marshmallow fluff — mist a measuring cup with cooking spray for easy removal
- 1 heaping cup whipped cream cheese
- 1/2 tsp vanilla extract
- 3/4 to 1 tsp cinnamon
- Candy corn (optional)
- Colored sprinkles (optional)
- Pour the dry mix in a large mixing bowl. With a wire whisk, loosen up the mix. Start adding all of the ingredients one at a time, and stir with a rubber spatula after each addition.
- When all ingredients are incorporated, change over to a hand held mixer. Mix for about 2 to 3 minutes until nice and fluffy looking.
- Cover the bowl with foil or plastic wrap. Chill batter in the fridge for about 20 minutes.
- Take out of the fridge and fill the cupcake tins. I used an ice cream scooper. If you don’t have one, use about 1/3 cup batter for each cupcake. You should have enough for 18 cupcakes.
- Bake for about 20 to 25 minutes; turn pan around after about 12 minutes for even baking. Cupcakes are done when a wooden skewer or toothpick comes out clean or with dry crumbs.
- Cool pan on rack for about 10 minutes. Remove cupcakes from pan and cool on rack until completely cooled.
- In the meantime, place all your frosting ingredients in a large mixing bowl. Mix until fluffy using a hand held electric mixer.
- When cupcakes are completely cooled, frost each one. You will have enough frosting for each cupcake. Decorate with your favorite sprinkles and enjoy!
Pam is a stay at home mom. She has been married for 20 years to a wonderful man and have two amazing kids. Pam’s Skinny Sweets Daily learns us about the beauty of baking and creating healthier versions of our favorite sweets.