Pumpkin Pie Cupcakes

By nanasally4

Ingredients

• 1 box Duncan Hines Spice Cake Mix
• 1/2 cup water
• 1/3 cup vegetable oil (you might be able to substitute applesauce for the oil)
• 1 cup canned pumpkin
• 4 eggs
• 2 teaspoons cinnamon

Details

Adapted from lovefromtheoven.com

Preparation

Step 1

Preheat your oven to 325 degrees. Place 24 cupcake liners in cupcake pans.
In a large bowl, combine cake mix, water, eggs, oil, pumpkin and cinnamon. Once all ingredients are combined, mix on medium speed for two minutes.
Fill cupcake liners with batter.
Bake for 17-22 minutes or until tops spring back lightly when touched.
Remove from oven and let cool on rack.
Frost with frosting of choice.
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Whipped Cream Frosting
Ingredients
2 cups heavy whipping cream
1/3 cups powdered sugar
2 tsp vanilla extract
dash of salt (optional)
Instructions
Chill your mixing bowl and mixing paddles or whisk in your fridge or freezer.
Once chilled, whip your cream with an electric mixer until it starts to thicken, then add in powdered sugar. Once combined, add in vanilla. Do not over mix, you just want to get it to a soft peak consistency that looks like whipped cream. Chilling for a bit will help if you want to pipe your whipped cream onto your dessert. Store in the refrigerator.