Pumpkin Cupcakes with Cream Cheese Frosting

By Traceylu-2

Ingredients

• 1 - 18.5 oz box yellow cake mix (plus ingredients called for on the package)
• 1/2 tsp pumpkin pie spice
• 1 - 15 oz can pumpkin puree
• 2 - 8 oz pkgs cream cheese, room temp
• 2 cups powdered sugar
• 24 pieces candy corn

Preparation

Step 1

Heat oven to 350 F. Line two 12-cup muffin tins with paper liners. Prepare cake mix as directed, but with the following change: Add pumpkin pie spice and pumpkin puree, and omit the water called for in the package directions.
Divide batter between muffin cups and bake until a toothpick inserted into center comes out clean, approx. 18-22 mins. Let cool.
Using an electric mixer, beat cream cheese and sugar until creamy. Spread on the cupcakes and top each with a candy corn.
NOTE: Cupcakes can be baked and stored at room temp, covered, up to 2 days in advance. Frost them up to 12 hours before serving.