I make these every fall for family and work! So easy to make and by far the best cream cheese frosting I have ever had!
1 18.5-ounce box yellow cake mix (plus the ingredients called for in the package directions)
1/2 teaspoon pumpkin pie spice
1 15-ounce can pumpkin puree
2 8-ounce blocks cream cheese, at room temperature
2 cups confectioners’ sugar
24 pieces candy corn
Heat oven to 350° F.
Line two 12-cup muffin tins with paper liners.(my batter only stretched 18 cups- because I filled them high! I like them better taller)
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 prepared muffin tins and bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool completely before frosting. You could make these the night before, store in a ziploc bag and frost before serving.
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.
Recipe Borrowed From: Real Simple Magazine
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