This week I am creating two delicious recipes from just one box of Spice Cake Mix. First up? These decadent & moist Pumpkin Spice Cupcakes with Biscoff Marshmallow Buttercream...
So, here is my one & only big complaint about boxed cake mixes- who needs 24 cupcakes all at once??
I mean, seriously. That is just begging to go straight from my belly to my waistline and hips.
Every time I pull out a box of cake mix from the cabinet, I sigh and ask myself... "Which of my family & friends can I make it out to in the next few days to hand some of these off to?"
Then I had a light bulb moment the other day...
Who says I HAVE to use the entire box of cake mix all at once??
That's right! No one! :)
So, I started researching & fanangling a little bit and came up with the perfect formula for using just half the cake mix to create a smaller batch of delicious cupcakes. You can just chip clip or store the remaining half of the cake mix in a plastic storage bag until you need it.
Unless you have a big family dinner or holiday party to attend and need to make the whole box. Then just simply double everything in the recipe below.
Now, I do not scrimp when it comes to making cupcakes. Instead of 12 standard cupcakes, I go with 8 generous cupcakes. ;) So if you decide to make a full on batch of these to share, you will get about 16 cupcakes when you double the recipe.
Or just make the 8. I have another recipe coming to the blog tomorrow that you can use that other half of the mix in... ;)
Pumpkin Spice Cupcakes with Biscoff Marshmallow Buttercream
Prep Time: 15 minutes
Cook Time: 17-20 minutes
Ingredients (8 generous cupcakes)
- 2 cups (about half a box) of Spice Cake Mix (I used Duncan Hines Signature.)
- 1/2 cup pumpkin puree
- 1 egg
- 1/3 cup water
- 1 tbsp canola oil
- 1 stick of unsalted butter, softened
- 1/4 cup Biscoff (aka, cookie butter)
- 2-3 oz of marshmallow fluff or creme
- 1 cup powdered sugar
Preheat your oven to 350 degrees. Line 8 cups in a muffin tin with cupcake wrappers. Set aside.
In a large bowl, beat together the cake mix, pumpkin, egg, water, & oil. Beat on medium for about 2 minutes or until well combined.
Divide the batter evenly among the 8 lined muffin cups. Bake at 350 degrees for 17-20 minutes or until a toothpick inserted in the middle comes out clean.
Allow the cupcakes to cool in the pan for about 10 minutes and then transfer to a wire rack to cool completely.
While the cupcakes are cooling, prepare the Biscoff Marshmallow Buttercream. In a medium bowl, beat together the butter, Biscoff, marshmallow fluff and powdered sugar on low for 1 minute. Then increase to high for another 2-3 minutes or until the buttercream is whipped and creamy.
Transfer the buttercream to a tipped pastry bag and prettily pipe the frosting onto each of the cupcakes.
Finish with a little sprinkle of cinnamon or pumpkin pie spice on top, if desired.
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These cupcakes turned out crazy amazing! They were moist, perfectly pumpkin and the Biscoff Marshmallow Buttercream? Try to keep your spoon out of that so that you have enough to frost your cupcakes! ;)
I found the 8 cupcakes were perfect for us. I did end up dropping off two with my pregnant girlfriend (one for her and one for the baby... the baby needed one!).
I will be posting another recipe tomorrow using the other half of that cake mix, so be sure to pop back over here in the morning!
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