Chocolate Pumpkin Cup Cakes with Light Chocolate Butter Cream Frosting

1 Devils Food cake mix
¼ tsp baking soda
1 ¼ cups skim milk
4 egg whites
1 cup solid packed pumpkin
1 ½ teaspoons vanilla

Prepare cupcake/muffin pan by lining each cup with a paper or spray each cup lightly with non-stick cooking spray and set aside. Preheat oven to 350º F.

Whisk dry cake mix together with spices and soda in large mixing bowl until well combined. In a smaller bowl whisk milk together with egg whites pumpkin and vanilla until combined.

Pour liquid ingredients into mixing bowl and mix all ingredients together on medium speed of an electric mixer for 3 to 4 minutes until well blended.

Fill each cupcake with batter 2/3 of the way full. Pour batter into pan and smooth out top. Bake at 350º for 20 to 22 minutes or until cakes tests done. Remove from oven cool in pan for 15 minutes. Remove cupcakes from pan and finish cooling. After cupcakes has cooled completely frosting each with two tablespoons Light Chocolate Butter Cream Frosting and decorate with Halloween candies or sprinkles.

Yield 24 cupcakes each at approximately 188 calories; 2.5 grams total fat; 1.4 grams saturated fat; 4 milligrams cholesterol; 39.7 grams total carbohydrate; 1.6 grams fiber; 2.7 grams protein; 207 milligrams sodium


Light Chocolate Butter Cream Frosting

  • 1-16 ounce package of confectioner’s sugar 4 cups
  • ½ stick Land O’Lakes Light Butter (2 ozs.)
  • 1/2 cup high quality coco
  • 2 to 4 tablespoons skim milk
  • ½ teaspoon vanilla

    Cream butter then whisk or beat all ingredients together until well blended. Add 1 to 2 tablespoons additional milk to achieve desired spreading consistency.

    Yield approximately 3 cups or 24 2- tablespoon servings of frosting each at approximately 90 calories 1.2 grams total fat; 0.8 grams saturated fat; 3 milligrams cholesterol; 20.9 grams carbohydrate; 0.6 gram dietary fiber; 13 milligrams sodium.

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