peanut butter and pumpkin "ice cream cone" cupcakes
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:)
prep time
10 Min
cook time
25 Min
method
Stove Top
yield
24 serving(s)
Ingredients
- - 1 boxed yellow cake mix
- 3 large eggs
- 1 1/4 cups milk
- 1/2 can pumpkin
- 1/2 cup creamy peanut butter
- 3/4 stick real unsalted butter
- 1 pound powdered sugar (for icing)
- 3/4 stick butter (for icing)
- 1 teaspoon pure vanilla extract (for icing)
- 1 tablespoon milk (for icing)
- - gel food coloring (for icing)
- 24 - ice cream cones
How To Make peanut butter and pumpkin "ice cream cone" cupcakes
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Step 1Pre-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.
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Step 2Frosting 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:) - Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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