- Preheat oven to 350 degrees F. Line 2 1/2-inch muffin cups with paper bake cups. Prepare cake mix batter according to package directions. Spoon 2 tablespoons batter into each bake cup.
- Bake 10 minutes or until lightly browned and tops spring back when lightly touched. Cool cupcakes in pans for 5 minutes. Remove cupcakes from pans; cool on wire racks.
From the Test Kitchen
Cherry Pie Cupcakes:
Prepare cupcakes as directed. For buttercream frosting, in an extra-large bowl beat 3/4 cup softened butter with a mixer on medium until smooth. Gradually add 2 cups powdered sugar, beating well. Slowly beat in 1/3 cup milk and 2 teaspoons vanilla. Gradually beat in 6 cups powdered sugar. Beat in enough additional milk to reach piping consistency.
Top each cupcake with a slightly rounded tablespoon of canned cherry pie filling (you will need two 21-ounce cans to top all of the cupcakes). Using a pastry bag fitted with a medium rose tip, pipe frosting in a lattice pattern on cherry filling. If desired, change to a 1/4-inch wide round tip and pipe frosting around the edges of cupcakes (you will need about 1 1/2 times the frosting to pipe around the edges of all of the cupcakes).
Per cupcake: 232 cal., 7 g fat (3 g sat. fat), 26 mg chol., 124 mg sodium, 43 g carb., 0 g fiber, 1 g pro.
Pumpkin Pie Cupcakes:
Prepare cupcakes as directed, except add 1 1/2 teaspoons pumpkin pie spice to the dry cake mix. In a bowl stir together 6 ounces softened cream cheese, 1 1/4 cups canned pumpkin, 1/2 cup packed brown sugar, and 1 1/4 teaspoons pumpkin pie spice. Fold in 1 1/4 cups thawed frozen whipped dessert topping.
Top each cupcake with a rounded tablespoon of pumpkin mixture, spreading evenly. Using a pastry bag fitted with a large star tip, pipe additional thawed frozen whipped dessert topping on cupcakes. If desired, sprinkle with additional pumpkin pie spice.
Per cupcake: 106 cal., 5 g fat (2 g sat. fat), 21 mg chol., 102 mg sodium, 15 g carb., 0 g fiber, 1 g pro.
Pecan Pie Cupcakes:
Prepare cupcakes as directed, except stir 1 cup finely chopped toasted pecans into cake batter.
Top each cupcake with 1 tablespoon chopped toasted pecans and drizzle with 2 to 3 teaspoons caramel ice cream topping.
Per cupcake: 178 cal., 10 g fat (1 g sat. fat), 17 mg chol.,124 mg sodium, 21 g carb., 1 g fiber, 2 g pro.
Nutrition Facts (Pie Cupcakes)
- Per serving:
- 232 kcal ,
- 7 g fat
- (3 g sat. fat ,
- 1 g polyunsaturated fat ,
- 2 g monounsaturated fat ),
- 26 mg chol. ,
- 124 mg sodium ,
- 43 g carb. ,
- 0 g fiber ,
- 29 g sugar ,
- 1 g pro.