White Chocolate Chip Pumpkin Cupcakes

Ingredients

  • 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

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease or line 24 muffin cups with paper liners.

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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.

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