White Chocolate Pumpkin Cupcakes

White Chocolate Pumpkin Cupcakes

Yields:  18 pcs

Baking temp: 350°F

Baking time: 16-18 mins
Total time: 57 mins


Pumpkin Cupcakes

1 Cup Flour
1/2 TSP Baking Powder
1/2 TSP Coarse Salt
1/2 TSP Ground Cinnamon
1/2 TSP Ground Ginger
1/8 TSP Grated Nutmeg
1/8 TSP Ground All Spice
1/2 Cup Brown Sugar
1/2 cup sugar
1 Stick Unsalted Butter
2 Large Eggs
7oz Pumpkin Puree

White Chocolate Pumpkin Icing

1 White Chocolate Philadelphia Indulgence Cream Cheese
1 Stick Unsalted Butter
4 Cups Powdered Sugar
3-5 TBS Milk
1 Duncan Hines Frosting Creations Pumpkin Spice Flavor Packet


  1. Preheat oven to 350. Mix together flour, baking powder, coarse salt, ground ginger, cinnamon, grated nutmeg, and all spice in a bowl.
  2. In the bowl of a mixer, combined brown sugar, sugar, melted butter, and eggs. Mix well.
  3. Slowly add in dry ingredients until smooth. Mix in pumpkin puree.
  4. Add 3 TBS of batter to each cupcake liner. Bake for 16-18 minutes at 350.

Now on to the white chocolate pumpkin icing.

  1. Beat butter until soft, add it cream cheese and beat together until well blended.
  2. Add in 4 cups of powdered sugar.
  3. Add in 3-5 table spoons of milk. I use 3 because I like mine to be more stiff. The more milk you add the softer and smoother it will become.
  4. Mix in pumpkin spice flavor creation packet.
  5. Once your cupcakes are nice and cool pipe a nice smooth swirl of yumminess on top of them and enjoy! I only use a round tip when piping with any cream cheese icing because it doesn’t hold up well to design tips. This icing even crusts just a small bit…

source:  makebakecelebrate


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