White Chocolate Chip Pumpkin Cupcakes

White chocolate chip pumpkin cupcakes made with white cake mix are quick and easy and will become a family favorite in the fall.

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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 pumpkin pie spice

1 (8 ounce) package miniature white chocolate chips (such as Nestle® Toll House®)

1 (16 ounce) container cream cheese frosting

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 pumpkin pie 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.

White Chocolate Chip Pumpkin Cupcakes

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Instructions

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