The Two Ingredient Mini Cupcake

Okay, for those of you who have heard of this recipe, why the heck didn’t you tell me about it?  You’ll never guess who did end up telling me about it – a doctor.

This recipe only requires two things to make these delicious, moist, and chocolaty mini’s.

1.) Your favorite brand and flavor of cake mix. 

2.)  One 15 ounce can of pure pumpkin.

That’s right, no eggs and no oil.  The elimination of those two items makes this recipe much lower in calories, and much healthier.  

Want to be creative? Try adding dark chocolate chips to these, or make them with a carrot, spice, or vanilla cake mix. 

I did a little research on these mini’s after the doctor told me about them.  I found the directions for making them, along with the nutritional information, at the Hungry Girl

I made a couple minor adjustments.  I added about 2 tablespoons of water to the bottom of  the pumpkin can to rinse it out.  I then added that water right into the batter.  I also baked my mini’s at 325 degrees for about 14-15 minutes.  Check with a toothpick to make sure it comes out clean before removing them from the oven.

I am currently looking for healthier recipes to share here at The Joy of Caking.  If you’ve got a healthier tried and true recipe that you’d love to share, or would like to guest post with me – PLEASE email me!



Pumpkin Spice Cupcakes with Vanilla Buttercream Icing & Caramel Drizzle

I still haven’t made up my mind what sinful dessert I’m going to make for Valentine’s Day. How could I?   Just punch “Valentine’s Day desserts” in Bing’s search engine and you will understand my dilemma.  How can you make a choice like that when nearly 117,000 images of delectable and beautifully decorated desserts fill the page?

So no, these delicious cupcakes are not  made with chocolate, strawberries, cherries, or meringue.  They are not red, pink, or a combination of those pretty colors.  They are not adorned with x’s and o’s, hearts, cupids, or their arrows.  But one thing they are? Scrumptious!

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1/2 c. vegetable oil

2 eggs, room temperature

1 c. brown sugar

1/3 c. white sugar

1/2 tsp. salt

1/2 tsp. cinnamon

2 tsp. pumpkin pie spice

1 tbsp. baking powder

1/2 tsp. vanilla

15 oz. can pumpkin

3/4 c. milk

2 1/4 c. all-purpose flour


2 c. vanilla buttercream icing, prepared

1/4 c. caramel sauce

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Makes 24 cupcakes

Preheat oven to 350 degrees.  Line cupcake tins  with  cupcake papers.

In a large mixing bowl, add vegetable oil, sugars, eggs, and salt.  Beat with electric mixer on medium speed until everything is completely blended.  Add cinnamon, pumpkin pie spice, baking powder, and vanilla; mix again. Lastly, add pumpkin, milk, and flour; mix thoroughly.

Fill cupcake papers about 2/3 full.  Bake for approximately 10 minutes, or until toothpick comes clean when inserted into center of cupcakes.

Completely cool cupcakes before frosting.  Frost with vanilla butter cream icing.  Let frosting firm up slightly before drizzling caramel sauce on top.

*Note –  it is normal for these cupcakes will settle slightly once removed from the oven.  This recipe produces a very moist and dense cupcake.

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Are you going to make your own Valentine’s Day dessert?  Or are you going to let your favorite bakery or restaurant do all the work for you?