White Chocolate Chip Pumpkin Cupcakes
- 1 (16.25 ounce) package moist white cake mix (such as Betty Crocker(R) SuperMoist(R))
- 1 1/4 cups water
- 1/3 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(R) Toll House(R))
- 1 (16 ounce) container cream cheese frosting
- Preheat oven to 350 degrees F (175 degrees C). Grease or line 24 muffin cups with paper liners.
- 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.
- 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.
white cake, water, vegetable oil, egg whites, pumpkin puree, pumpkin pie spice, white chocolate chips, cream cheese
Taken from www.allrecipes.com/recipe/235669/white-chocolate-chip-pumpkin-cupcakes/ (may not work)