White Chocolate Pumpkin Cupcakes

I have a little confession. I found a new favorite cupcake about a week ago…triple white chocolate….and I haven’t shared it with you yet. I know…I’m sorry, please can we still be friends? It’s not that I don’t want to share…I made them for a ladies night in at my house, and they were gone as fast as I could whip them up. So I’ll be making a second batch and sharing it with you, very soon. Promise.

…so this weekend I was making some treats with one of my favorite candy’s pumpkin Hershey kisses. I don’t think I even knew I liked pumpkin until I tried them a few years back, now I hunt them down the second I see pumpkin in the stores ;). If you haven’t had them they are a melt in your mouth mix of white chocolate and pumpkin. Which of course as I’m baking with them I realize…I could add one of Duncan Hines new pumpkin spice flavor creations in to that white chocolate icing and it just may create the same flavor combo as the Hershey kisses I love so much. So as soon I got a chance I whipped up some pumpkin cupcakes and mixed my white chocolate icing with a pumpkin spice flavor creation. I really like really love this combo. This will be a yearly treat for sure, and I’m pretty sure these will be making a Thanksgiving day appearance as well ;)

Here’s what your going to need:

Pumpkin Cupcakes

1 Cup Flour
1/2 TSP Baking Powder
1/2 TSP Coarse Salt
1/2 TSP Ground Cinnamon
1/2 TSP Ground Ginger
1/8 TSP Grated Nutmeg
1/8 TSP Ground All Spice
1/2 Cup Brown Sugar
1/2 cup sugar
1 Stick Unsalted Butter
2 Large Eggs
7oz Pumpkin Puree

White Chocolate Pumpkin Icing

1 White Chocolate Philadelphia Indulgence Cream Cheese
1 Stick Unsalted Butter
4 Cups Powdered Sugar
3-5 TBS Milk
1 Duncan Hines Frosting Creations Pumpkin Spice Flavor Packet

This recipe will make and ice approx. 18 cupcakes.

Step 1: Preheat oven to 350. Mix together flour, baking powder, coarse salt, ground ginger, cinnamon, grated nutmeg, and all spice in a bowl.

Step 2: In the bowl of a mixer, combined brown sugar, sugar, melted butter, and eggs. Mix well.

Step 3: Slowly add in dry ingredients until smooth. Mix in pumpkin puree.

Step 4: Add 3 TBS of batter to each cupcake liner. Bake for 16-18 minutes at 350.

Now on to the white chocolate pumpkin icing.

Step 5: Beat butter until soft, add it cream cheese and beat together until well blended.

Step 6: Add in 4 cups of powdered sugar.

Step 7: Add in 3-5 table spoons of milk. I use 3 because I like mine to be more stiff. The more milk you add the softer and smoother it will become.

Step 8: Mix in pumpkin spice flavor creation packet.

Once your cupcakes are nice and cool pipe a nice smooth swirl of yumminess on top of them and enjoy! I only use a round tip when piping with any cream cheese icing because it doesn’t hold up well to design tips. This icing even crusts just a small bit…so easy to work with!

Hope you love these are much as I do!