Tuesday, October 13, 2009

Pumpkin Cupcakes with Cream Cheese Icing

When I saw this recipe on Domestic Life , I knew I had to share. It looks like a fun treat for kids. I might have to try this one for our next small group meeting at church.

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 bars cream cheese, at room temperature
2 cups confectioners’ sugar
24 pieces candy corn

1. Heat oven to 350° F. 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.
2. 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.
3. 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.


Sketron said...

I made these tonight for the kids fall festival at school and they were incredible!! I am already looking forward to making them for Thanksgiving!! Great recipe!!

Suzanne said...

I'm so glad they turned out so yummy! I can't wait to try them!