Pumpkin Cupcakes with Cream Cheese Frosting
Makes 24 cupcakes
1 box yellow cake mix (plus ingredients called for in pkg directions)
1/2 teaspoon pumpkin pie spice
1 can pumpkin puree, 15 oz
2 bars cream cheese, room temp, 8 oz each
2 cups powdered sugar
1. Heat oven to 350.
2. Line two 12 cup muffin tins with paper liners.
3. Prepare the cake mix as directed, except add the pumpkin pie spice & substitute the can of pumpkin puree for the water called for in the pkg directions.
4. Divide batter among the prepared muffin tins & bake until a toothpick inserted into center of cupcake comes out clean, 18 to 22 minutes.
5. Let cool.
6. Meanwhile, using a mixer, beat cream cheese & sugar until creamy.
7. Spread on cupcakes.
8. These can be made & stored at room temp, covered, up to 2 days in advance.
9. Frost them up to 12 hours before serving.
5. Let cool.
6. Meanwhile, using a mixer, beat cream cheese & sugar until creamy.
7. Spread on cupcakes.
8. These can be made & stored at room temp, covered, up to 2 days in advance.
9. Frost them up to 12 hours before serving.
Side notes: The cupcake stencils were a bust. Really, really good cupcakes though. Definitely the best I've ever made.
Bon appetit!
1 comment:
YUM! I'm going to make these today. Thanks for posting this recipe. I heart October!
By the way- do you have a favorite recipe for lasagna? I'm craving hearty meaty cheesy food and red wine.
-April
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