Friday, October 30, 2009

pumpkin cupcakes with cream cheese frosting

  • 1 18.5-ounce box yellow cake mix (plus the ingredients called for in the package directions)
  • 1/2 teaspoon pumpkin pie spice
  • 1 15-ounce can pumpkin puree
  • 2 8-ounce bars cream cheese, at room temperature
  • 2 cups confectioners’ sugar
  • 24 pieces candy corn
  1. Heat oven to 350° F. Line two 12-cup muffin tins with paper liners. Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.
  2. Divide the batter among the prepared muffin tins and bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool.
  3. Meanwhile, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn.


Jen said...

saw on darby's that pumpkin puree is on some kind of shortage so if you see some at the store...GRAB IT!

those look tasty & good!
ps i LOVE candy corn!

missed you at bstudy last night! :(


i just printed the recipe! it sounds like the most delicious, autumnal cupcake ever. happy halloween!

Adventures of a CrAzY LaDy! said...

Made these for Stephen's Bible Study and they were a big hit! :) Thanks for the great recipe!!! :) :) :)

abbiegrace said...

sounds yummy!