Moist, yellow cupcakes with cinnamon and spice make a great dessert or snack, with or without frosting.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Place Reynolds Baking Cups in muffin pans; set aside.

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  • Combine ingredients in large bowl. Beat with an electric mixer on medium speed for 2 minutes.

  • Spoon batter into baking cups.

  • Bake 20 to 23 minutes or until wooden pick inserted in center of cupcake comes out clean. Cool on cooling rack. Frost as desired.

Reynolds Kitchens Tips:

To make Parchment Paper Baking cups, cut Reynolds(R) Parchment Paper into 5” squares and press over the bottom of an upside-down glass. After baking, lift the cupcakes by the parchment edges.

Nutrition Facts

132 calories; protein 1.8g; carbohydrates 17.6g; fat 6.2g; cholesterol 23.7mg; sodium 173.2mg. Full Nutrition
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Reviews (12)

Most helpful positive review

Rating: 4 stars
11/07/2013
i realy love this recipe althou i added half tsp of cinnamon and half of ginger and intead of water i added milk and they were delicious and spicey. Read More
(14)
14 Ratings
  • 5 star values: 9
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/07/2013
i realy love this recipe althou i added half tsp of cinnamon and half of ginger and intead of water i added milk and they were delicious and spicey. Read More
(14)
Rating: 4 stars
12/06/2013
I made these for Thanksgiving breakfast to hold us over until the big feast. Everyone loved them! I added chocolate chips to some of them and pecans to top off others - they were great all around. Read More
(5)
Rating: 5 stars
12/29/2013
Love this recipe. Very easy. I used a spice cake mix instead of yellow cake mix. Also have used in loaf pan for pumpkin bread. Read More
(3)
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Rating: 5 stars
12/08/2013
So soft and yummy no need for frosting. I love that its such an easy recipe. Read More
(2)
Rating: 4 stars
11/29/2013
Super easy and yummy Read More
(2)
Rating: 4 stars
02/11/2015
I thought these were really good. They weren't overly sweet which is a good thing sometimes. I had a yellow cake mix & pumpkin purée that I wanted to use & this did the trick! My husband isn't a fan of desserts that are too sweet so he loved them.:) thanks for sharing the recipe! Read More
(2)
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Rating: 4 stars
02/26/2014
Easy to make & I liked it but it definitely needs frosting (I made cream cheese). I added cinnamon but it still lacked the pumpkin punch that I love; I should have heated the pumpkin first. A touch more spice might be in order as well. Read More
(1)
Rating: 5 stars
02/22/2020
Light as air, yet moist. Read More
Rating: 5 stars
12/11/2017
No changes Read More