Toasted and sugared nuts top cream cheese frosting on sweet and spicy pumpkin cupcakes.
Yield: 24 cupcakes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.
Per serving: Calories 230 (Calories from Fat 90); Total Fat 10g (Saturated Fat 2g, Trans Fat 1 1/2g); Cholesterol 35mg; Sodium 210mg; Total Carbohydrate 34g (Dietary Fiber 0g, Sugars 24g); Protein 2g
Percent Daily Value*: Vitamin A 35%; Vitamin C 0%; Calcium 4%; Iron 4%
Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 2
* Percent Daily Values are based on a 2,000 calorie diet.
Recipe and photo used with permission from: Betty Crocker Kitchens
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