1 18.5 ounce box yellow cake mix (plus ingredients called for in the package directions)
1/2 teaspoon pumpkin pie spice
1 15oz can pure pumpkin puree
2 8-ounce bars cream cheese, at room temperature
2 cups confectioner's sugar
24 pieces candy corn
Instructions
Heat oven to 350F. Line two 12-cup muffin tins with
paper liners. Prepare the cake mix as directed but
with the following change. Add the pumpkin pie
spice and substitute the can of pumpkin puree for
the water called for in the package directions.
Divide the batter among the pprepared muffin tins
and bake until a toothpick inserted into the center
of a cupcake comes out clean, 18 to 22 minutes. Let
cool.
Meanwhile, using an electric mixer, beat the cream
cheese and sugar until creamy. Spread on the
cupcakes and top each with a piece of candy corn.
Originally Submitted
10/23/2009
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