- 24
0/5
(0 Votes)
Ingredients
- 18.5 oz cake mix, yellow
- 1/2 tsp pumpkin pie spice
- 15 oz pumpkin puree
- 16 oz cream cheese, room temp
- 2 cups confectioners' sugar
- 24 candy corn
Preparation
Step 1
Heat oven to 350. Line with papers. Prepare cake mix as directed. Add the pumpkin pie spice & substitute the can of pumpkin puree for the water.
Fill muffin tins, cook for 18-22 minutes. Let cool.
using electric mixer, beat the cream cheese and sugar until creamy. spread on the cupcakes.
Can be baked and stored at room temperature, covered up to 2 days advance. Frost them up to 12 hours before serving.