Pumpkin cupcakes

By Beckylynn

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.