Monday, November 04, 2013

Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting

It's that time of year again!  I love Fall.  When I think of Fall, I automatically think of falling leaves and all things PUMPKIN :) Pumpkin Spice lattes, pumpkin bread, pumpkin pie, ....

You're sure to enjoy these little moist and delicious cupcakes. Happy Fall!

Cupcake Ingredients:

1  box Duncan Hines Signature Spice Cake 
1 (3.4 ounce) package instant vanilla pudding mix
1 1/2 teaspoon pumpkin pie spice
1/2 cup sour cream1 cup pure pumpkin puree

1/2 cup vegetable oil
3 eggs, lightly beaten
2 teaspoons pure vanilla extract

Frosting Ingredients:

1 package (8 oz.) cream cheese softened
1/2 cup of butter, softened
4 cups of confectioner's sugar (powdered sugar)
1 teaspoon vanilla extract
2 teaspoons of ground cinnamon

Cupcake Directions:

Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.

Beat together the cake and pudding mixes, pumpkin pie spice, sour cream, pumpkin, oil, eggs, and vanilla. Beat for about two minutes on medium speed until well combined-- about two minutes on medium speed.

Using a large cookie scoop, distribute the batter between 24 muffin wells; (or about 2 large spoonfuls of batter per well, if you don't have a cookie scoop.)

Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 20 minutes.

Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.

Frosting Directions:

For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners’ sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers.

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