Pumpkin Cupcakes With Cream Cheese Frosting
From diannehocut 14 years ago
- 18 minutes to make
- Serves 24
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 shopping list
- 1/3 cup oil shopping list
- 3 eggs shopping list
- 1/2 teaspoon pumpkin pie spice shopping list
- 1 (15 oz) can pumpkin puree shopping list
- 2 (8oz ) bars cream cheese, room temperature shopping list
- 2 cups confectioner's sugar shopping list
- 24 pieces corn candy shopping list
How to make it
- Heat oven to 350 degrees
- Line two regular sized, 12 cup muffin tins with paper liners
- Mix cake mix, oil, eggs, and use the pumpkin puree instead of the water that is called for on the box
- 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
- Meanwhile, using an electric mixer, beat the cream cheese and sugar until creamy
- Spread or pipe the icing from a cake icing decorator onto the cooled cupcakes and top with candy corn
The Rating
Reviewed by 9 people-
I like a cup cake that don't have super sweet frosting. \0
Jeff
hot_it_up
in Columbiana loved it
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Yes, these are the ticket for the next few months! Thanks Dianne for the post!
Valerie
valinkenmore
in Malott loved it
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Super looking cupcakes...five!
mrsc543
in North Reading loved it
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