pumpkin cupcakes with cream cheese frosting
Ingredients - 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
Directions - 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.
- 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.
- 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.
4 comments:
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!
Made these for Stephen's Bible Study and they were a big hit! :) Thanks for the great recipe!!! :) :) :)
sounds yummy!
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