white chocolate chip pumpkin cupcakes

ingredients

• servings: 24
• 1 (16.25 ounce) package moist white cake mix (such as betty crocker® supermoist®)
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 3 egg whites
• 1 (15 ounce) can pumpkin puree
• 1 teaspoon spice
• 1 (8 ounce) package miniature white chocolate chips (such as nestle® toll house®)
• 1 (16 ounce) container cream cheese frosting

recipe

preparation time: 10 mins cook time: 20 mins ready time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). grease or line 24 muffin cups with paper liners.
• beat cake mix, water, oil, and egg whites together in a bowl using an electric mixer on low for 30 seconds. increase speed to medium and beat until batter is smooth, about 2 more minutes. stir pumpkin puree and spice into batter; fold in white chocolate chips. spoon batter into prepared muffin cups, leaving about 1/2-inch space at the top. these cupcakes rise quite a bit.
• bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. transfer cupcakes to a wire rack to cool completely. frost cupcakes with cream cheese frosting.