Pumpkin Cupcakes with Pumpkin Spice Cream Cheese Frosting

By á-40782

Pumpkin is the flavor of fall, so when the weather starts to get cooler and the leaves start to change color, these pumpkin cupcakes with pumpkin spice icing are a necessity. Top with candy corn for a festive Halloween treat!

Ingredients

• PUMPKIN CUPCAKES:
• 1 (18.25-ounce) Betty Crocker Golden Vanilla Super Moist Cake Mix*
• 2 teaspoon pumpkin pie spice
• 1 cup canned 100% pure pumpkin
• 1 cup water
• PUMPKIN CREAM CHEESE FROSTING:
• 8 ounces Philadelphia 1/3 fat cream cheese
• 1/2 cup pureed pumpkin
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• 5 tablespoons packed brown sugar

Preparation

Step 1

Preheat oven to 350°F. Line a cupcake tin with cupcake wrappers.

Combine cake mix and pumpkin spice in a large bowl. Add pumpkin puree and water, mix about 2 minutes. Fill cupcake liners 2/3 full and bake about 20 to 25 minutes, or until a toothpick inserted comes out clean.

FROSTING:

Combine the cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice and brown sugar until smooth. You can use a spatula to ice the cupcakes or pipe them which may require making more frosting.

Store frosted cupcakes in refrigerator.