Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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from Kraft foods Food & Family magazine - DELICIOUS, & easy! I planned to make them with my children one afternoon, but arrived home to discover my pumpkin-loving 12 year old had made these all by himself! Ingredients:
18 ounces spice cake mix |
1 cup sour cream |
1 (15 ounce) can pumpkin |
1/4 cup oil |
3 eggs |
8 ounces cream cheese, softened |
1/4 cup butter, softened |
1 teaspoon vanilla |
16 ounces powdered sugar |
1 1/2 teaspoons ground cinnamon |
Directions:
1. Heat oven to 350.
2. Beat first 5 ingredients with mixer until well blended.
3. Spoon into 24 paper-lined muffin/cupcake cups.
4. Bake 20-22 minutes, or until toothpick inserted in centers comes out clean.
5. Cool in pans 10 minutes; remove from pans. Cool completely.
6. Beat cream cheese, butter and vanilla in large bowl with mixer until well blended.
7. Gradually beat in sugar.
8. Blend in cinnamon.
9. Spread over cooled cupcakes.
10. Store frosted cupcakes in refrigerator.
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