Recipes and Cooking Easy Pumpkin Pie Cupcakes A topping of crushed graham crackers offers a satisfying crust-like crunch on top of these fall-flavored cupcakes. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Share Share Tweet Pin Email Photo: Blaine Moats Total Time: 60 mins Servings: 12 Yield: 12 (2-1/2 inch) cupcakes Jump to Nutrition Facts Ingredients 1 recipe Whipped Cream Frosting or purchased whipped white frosting ½ teaspoon ground cinnamon Orange food coloring 1 recipe Pumpkin Cupcakes or 12 pre-made cupcakes Crushed graham crackers Directions Prepare Whipped Cream Frosting. Stir ground cinnamon and several drops orange food coloring into 1 1/2 cups of the frosting. Use orange frosting to frost Pumpkin Cupcakes. Sprinkle frosted cupcakes with crushed graham crackers. Spoon a small dollop of the reserved white frosting on the top of each cupcake. If desired, sprinkle with additional cinnamon and/or ground nutmeg. Whipped Cream Frosting In a large saucepan bring about 1 inch water to boiling over high heat. Meanwhile, in a 1 cup heatproof glass measuring cup combine 1 tablespoon cold water and 1/2 teaspoon unflavored gelatin. Let stand 2 minutes. Place measuring cup in the saucepan of boiling water. Cook and stir about 1 minute or until the gelatin is completely dissolved. Remove measuring cup from water; set aside. Cool for 5 minutes. In a chilled large mixing bowl beat 1 cup heavy cream and 2 tablespoons sugar with the chilled beaters of an electric mixer on medium speed while gradually drizzling the gelatin mixture over the cream mixture. Continue beating the cream mixture until stiff peaks form (tips stand straight). Pumpkin Cupcakes Preheat oven to 350°F. Line twenty-four 2 1/2-inch muffin cups with paper bake cups. Prepare 1 package 2-layer-size yellow cake mix according to package directions, except use 3/4 cup water and 1/3 cup vegetable oil. Stir in 1 cup canned pumpkin, 1/2 cup sour cream and 1 teaspoons pumpkin pie spice into batter. Spoon batter into prepared muffin cups, filling each two-thirds to three-fourths full. Bake as directed for cupcakes. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks. Print Nutrition Facts (per serving) 306 Calories 18g Fat 35g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 306 % Daily Value * Total Fat 18g 23% Saturated Fat 7g 35% Cholesterol 32mg 11% Sodium 260mg 11% Total Carbohydrate 35g 13% Total Sugars 19g Protein 3g Vitamin C 1mg 5% Calcium 80mg 6% Iron 1mg 6% Potassium 90mg 2% Folate, total 25mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.