Ingredients
- Vanilla Pumpkin Cupcakes
- print recipe here
- 1 Box Betty Crocker Super Moist French Vanilla cake mix
- 1 pkg. Jello Instant Pumpkin Spice pudding mix
- 1 cup sour cream
- 1 cup softened butter
- 4 eggs
- 1/2 cup milk
- 1 tsp vanilla
- 1/2 tsp Pumpkin Pie Spice
- Cinnamon Buttercream Frosting
- 1 cup real butter (softened)
- 1 cup vegetable shortening
- 1 pinch of salt
- 1/4 tsp vanilla extract
- 4 cups powdered sugar
- 1 tsp cinnamon
- 1/3 cup heavy whipping cream
Preparation
Step 1
Preheat oven to 350° F. In a large bowl mix all ingredients, batter will be very thick.
Bake cupcakes 23 mins (test with toothpick)
*my first batch of cupcakes fell – not sure why because I don’t think they could have baked any longer – but they still tasted great and you couldn’t tell with the frosting on top!
In a mixing bowl, blend butter and shortening until smooth. Add a pinch of salt, vanilla and cinnamon. Continue mixing until well blended. Gradually add powdered sugar 1 cup at a time, beating well after each addition. Eventually you will have a very thick gooey mixture. On the highest speed of your mixer, stream in the heavy whipping cream- pour nice and slow.
Continue beating on high speed until frosting is fluffy.