Pumpkin Cupcakes With Cream Cheese Frosting |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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Bake these cupcakes and store at room temp for up to two days, covered, then frost when you are ready to serve. Ingredients:
1 yellow cake mix |
1/3 cup oil |
3 eggs |
1/2 teaspoon pumpkin pie spice |
1 (15 oz) can pumpkin puree |
2 (8oz ) bars cream cheese, room temperature |
2 cups confectioner's sugar |
24 pieces corn candy |
Directions:
1. Heat oven to 350 degrees
2. Line two regular sized, 12 cup muffin tins with paper liners
3. Mix cake mix, oil, eggs, and use the pumpkin puree instead of the water that is called for on the box
4. Divide the batter into the lined tins and bake until a toothpick inserted into the center of a cupcake comes out clean, or about 18 minutes
5. Meanwhile, using an electric mixer, beat the cream cheese and sugar until creamy
6. Spread or pipe the icing from a cake icing decorator onto the cooled cupcakes and top with candy corn
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