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Nutrition Facts
Serving Size 137 g
(Approx. 12 Servings)
Amount Per Serving
Calories 480 Calories From Fat 190
% Daily Value*
Total Fat 22 g 34%
Saturated Fat 14 g 70%
Trans Fat 1.0 g
Cholesterol 60 mg 20%
Sodium 640 mg 27%
Total Carbohydrate 68 g 23%
Dietary Fiber 2 g 8%
Sugars 50 g
Protein 4 g
Vitamin A 15% Iron 35%
Vitamin C 15% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Pumpkin Cupcakes with Salted Cinnamon Buttercream
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
12  People


Recipe makes 12 Servings

3 cup(s) pumpkin baking mix
2 Tsp baking powder
1 Tsp kosher salt
1 cup(s) brown sugar
3 large eggs
1 1/4 cup(s) whole milk
2 Oz unsalted butter, melted
1 Tbsp Nielsen-Massey Vanilla Bean Paste
8 Oz 2 sticks salted butter, softened at room temperature
1 Tsp cinnamon
1/4 cup(s) heavy whipping cream
2 cup(s) powdered sugar
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Preheat oven to 350°F.
In a large bowl combine pumpkin baking mix, baking powder, salt and sugar and whisk to combine.
In a separate bowl beat eggs, milk, melted butter and vanilla bean paste until it is well combined. Add wet ingredients to dry and whisk until batter is smooth.
Prepare muffin trays by spraying each muffin cup with non-stick spray or adding paper cupcake inserts. Fill each muffin cup about halfway to the top with batter.
Bake 17 to 20 minutes or until a toothpick inserted into center comes out clean. While muffins are baking make the buttercream.
In a stand mixer cream the salted butter, cinnamon, and heavy cream until light and fluffy. Scrape down sides as needed. Add powdered sugar in stages to avoid throwing it everywhere.
Continue to beat frosting until all sugar is incorporated and frosting is airy. Refrigerate for 15-20 minutes to allow frosting to firm up slightly.
Once cupcakes are cooled top with frosting and serve with a little flake salt on top of each if desired.


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