White Chocolate Chip Pumpkin Cupcakes recipe

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Ingredients

1 (16.25 ounce) package moist white cake mix (such as Betty Crocker® SuperMoist®)
1 ¼ cups water
⅓ cup vegetable oil
3 egg whites
1 (15 ounce) can pumpkin puree
1 teaspoon pumpkin pie spice
1 (8 ounce) package miniature white chocolate chips (such as Nestle® Toll House®)
1 (16 ounce) container cream cheese frosting

Nutrition Info

254.6 calories
carbohydrate: 33.1 g
cholesterol: 2 mg
fat: 13 g
fiber: 0.7 g
protein: 2.2 g
saturatedFat: 4.5 g
servingSize: -
sodium: 232.7 mg
sugar: 26.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease or line 24 muffin cups with paper liners.

  2. Beat cake mix, water, oil, and egg whites together in a bowl using an electric mixer on low for 30 seconds. Increase speed to medium and beat until batter is smooth, about 2 more minutes. Stir pumpkin puree and pumpkin pie spice into batter, fold in white chocolate chips. Spoon batter into prepared muffin cups, leaving about 1/2-inch space at the top. These cupcakes rise quite a bit.

  3. Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Transfer cupcakes to a wire rack to cool completely. Frost cupcakes with cream cheese frosting.

Recipe Yield

24 cupcakes

Recipe Note

These pumpkin cupcakes have become a fall family favorite! They are so easy and delicious! This batter rises quite a bit and will make more than the cupcake amount listed on the box.

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