White Chocolate Pumpkin Spice Cupcakes
These white chocolate pumpkin spice cupcakes offer a toned-down version of pumpkin spice flavoring with a sweet white chocolate balance.
box white cake mix
heavy whipping cream
box white chocolate pudding/pie mix powder
3.5oz or close to that
Pumpkin Spice (make it from ingredients below or use generous 1.5 teaspoons pre-made)
Pre-heat oven to 350. Prep your muffin pan - for minis, spray each section. For regular-sized, use cupcake liners.
Place your metal mixing bowl and mixer in the freezer. This will help the whipped cream fluff and set better when you start making it.
In a medium bowl, use a whisk to lightly mix the cake mix, oil, water, and eggs until just combined.
Fill muffin cups 3/4 full.
Bake 18-21 minutes for regular-sized, and 12-16 minutes for minis. Let cool completely.
Make the whipped cream
In your mixer, whip the heavy whipping cream until it just begins to thicken.
Add the powdered sugar, pudding mix powder, and pumpkin spice (be sure to mix prior to adding) into the whipped cream and beat until set - when it doesn't move from the beater after being pulled up.
Frost cupcakes, and sprinkle with cinnamon sugar if desired.
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