White-Chocolate Frosted Pumpkin Cupcakes

This recipe makes 18 cupcakes.

Prep Time: 30 minutes
Bake Time: 17-20 minutes

Equipment Needed:

For Cupcakes:
-1 muffin pan
-1 mixing bowl
-1mixing spoon
-1 measuring cup
-1 can opener
-1 kitchen knife
-2 ft. of wax paper

For Frosting:
-1 small sauce pan
-1 medium sauce pan
-1 mixing bowl
-1 fork
-1 measuring cup
-1 gallon-size ziplock bag

Additional Equipment Needed:
-paper towel roll
-scissors
-oven mitt



Disclaimer: Oven and muffin pan will be hot. Use oven mitt when handling hot muffin pan.

Gather all ingredients and separate into two groups. Create a group of the ingredients for the cupcakes and a group of ingredients for the frosting.

For Cupcakes:
-1 box of spice cake mix
-1 can of pumpkin puree
-3 eggs
-1/3 cup vegetable oil
-1 cup of water
-Pam cooking spray

For Frosting:
-2 cups of powdered sugar
-1 package of cream cheese
-1/4 cup of butter
-1 bag of white chocolate chips

Gather the mixing bowl, box of cake mix, and mixing spoon. 
Open the box of spice cake mix and pour entire box into mixing bowl.

Take measuring cup. Measure one cup of water. Pour water into mixing bowl with spice cake mix. 

Measure 1/3 cup of vegetable oil. Pour vegetable oil into water spice cake mixture. 

Take three eggs. Crack eggs one at a time into measuring cup. Check measuring cup for any pieces of shell and remove if necessary. Pour three eggs into mixing bowl with water, oil, and spice cake mixture. Throw the egg shells away.

Next, mix all ingredients together with mixing spoon until smooth. (pictured below)

Take can of pumpkin and can opener. Open can of pumpkin. Spoon entire can of pumpkin into cake mixture. 

Mix pumpkin into mixture with mixing spoon until smooth. 

Take muffin pan and spray lightly with Pam cooking spray. 

Take measuring cup and fill with pumpkin spice cake mixture. Fill each muffin cup in the muffin pan until full. Refill measuring cup when necessary. 

Once all muffin cups in muffin pan are full, put muffin pan into preheated oven. Set kitchen timer for 17 minutes. Bake. 

After 17 minutes, carefully check cupcakes.
Disclaimer: Oven and muffin pan will be hot. Handle with oven mitt on. 
Remove muffin pan from oven. Take knife and slide knife into middle of a single cupcake. If liquid batter is removed on knife, bake cupcakes an additional two minutes. 

Gather the frosting equipment and ingredients. 

Take the medium sauce pan and fill half full with water. Place on stove over high heat. 

Open the bag of white chocolate chips. Pour chocolate chips into small sauce pan. 

Bring the water in the medium sauce pan to a boil.
Place the small sauce pan with white chocolate chips into the medium sauce pan with water. 
Reduce heat to medium high. 

Disclaimer: The medium sauce pan and stove top will be hot. Handle sauce pan carefully.

Stir occasionally as white chocolate chips melt. 

While the white chocolate is melting, gather 1/4 cup of butter (half a stick) and the clean mixing bowl. Unwrap the butter. Place butter in bowl. Microwave butter for 30 seconds. 

Remove the melted butter from the microwave. Add entire 8 oz. package of cream cheese to mixing bowl with butter. Mix with a fork until smooth. 

Once white chocolate is melted and smooth, remove small sauce pan from stove. Add white chocolate to butter cream cheese mixture. Mix all ingredients with fork until smooth.

Disclaimer: Small sauce pan will be hot, handle with care. 

Next, take measuring cup and powered sugar. Measure 2 cups of powdered sugar. Pour powdered sugar into white chocolate, butter, cream cheese mixture 1/4 of a cup at a time. Pour in 1/4 cup of powdered sugar. Mix until smooth. Repeat until full two cups has been mixed in. 

Once frosting mixture is smooth, take the gallon-sized plastic bag and open it. Slowly and carefully, spoon the smooth frosting mixture into one corner of the open zip lock bag. 

Place the sheet of wax paper on empty counter space. Carefully remove each cupcake from the muffin pan and place on wax paper. 

Once cupcakes are on wax paper, take the bag of frosting. Do not zip bag closed. Move all the frosting into one corner of the zip lock bag. Take scissors and cut a small portion of the corner off. (pictured below) 

One at a time, frost each cupcake. Use two hands to firmly consistently squeeze frosting out of the cut hole in the corner of the bag. Use a repeated left to right motion to cover the entire top of the cupcake. 

Turn off oven. Clean equipment. Cupcakes are complete!