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Pumpkin-White Chocolate Cupcakes with Maple Cream Cheese Frosting
Recipe by Laura Z.
Pump It Up
Moist pumpkin cupcakes studded with white chocolate chips and topped with maple cream cheese frosting.

  1. 1. Preheat the oven to 350°F. Line two (12-cavity) muffin tins with paper baking cups.
  2. 2. Combine the white cake mix, vanilla pudding mix, vegetable oil, sour cream, canned pumpkin puree, and spices in a large bowl.
  3. 3. Using an electric mixer, beat the ingredients until smooth and creamy.
  4. 4. Stir in the white chocolate chips and spoon into the prepared muffin tin, filling each cavity about 2/3 of the way full.
  5. 5. Bake for 24 minutes. Remove from the oven and allow to cool completely.
  6. 6. Beat the cream cheese and butter together until smooth.
  7. 7. Add the powdered sugar, 1 cup at a time, and beat until smooth and creamy.
  8. 8. Stir in the maple syrup and maple extract.
  9. 9. Spread or pipe the frosting onto the cooled cupcakes. Sprinkle with chopped pecans and drizzle with maple syrup, if desired.
  10. 10. Enjoy!
  • box white cake mix x 1
  • box instant vanilla pudding x 1
  • vegetable oil x 1/3 cup
  • sour cream x 1/2 cup
  • canned pumpkin puree x 2/3 cup
  • Ground cinnamon x 1 teaspoon
  • Ground nutmeg x 1/2 teaspoon
  • Ground cloves x 1/4 teaspoon
  • white chocolate chips x 1 cup
  • cream cheese, softened x 8 ounce
  • Unsalted butter, room temperature x 4 tablespoon
  • powdered sugar, sifted x 3 cup
  • maple syrup x 2 tablespoon
  • maple extract x 1 teaspoon
  • chopped pecans (optional) x 1/4 cup
  • maple syrup for drizzling (optional) x 2 tablespoon

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