Peanut Butter and Pumpkin "Ice Cream Cone" Cupcakes

Glynda King Recipe

By Glynda King doodleandjimmy

This is a healthier version of a regular cupcake. No added oil, and it has protein, vitamin A, and vitamin C, plus calcium!!! You can't tell this little delight is better for you:)


Recipe Rating:
 1 Rating
Serves:
24
Prep Time:
Cook Time:
Cooking Method:
Stove Top

Ingredients

1 boxed yellow cake mix
3 large
eggs
1 1/4 c
milk
1/2 can(s)
pumpkin
1/2 c
creamy peanut butter
3/4 stick
real unsalted butter
1 lb
powdered sugar (for icing)
3/4 stick
butter (for icing)
1 tsp
pure vanilla extract (for icing)
1 Tbsp
milk (for icing)
gel food coloring (for icing)
24
ice cream cones

Directions

1
Pre-Heat oven to 350* Set ice cream cones into cupcake pan. Empty cake mix into large bowl add pumpkin, butter, and peanut butter then mix. Now add 1 egg and little milk mix and continue this step until the eggs and milk are all incorporated. Mix for an aditional two minutes. Fill each cone about 3/4 full and bake for about 22 min. Cool for 20 min.
2
Frosting
In a large bowl, mix powdered sugar, butter, vanilla, and milk. ( you may have to add a drop or two of milk if it's to stiff) if you want to make colored icing, just seperate into small bowls and add food coloring to each. Mix well and decorate your cupcakes however you want to. These are so moist it's insane!!! Great for parties where the kids decorate their own cupcakes. Enjoy:)