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Pumpkin Cupcakes With Cream Cheese Frosting

Pumpkin Cupcakes With Cream Cheese Frosting
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Makes 24 cupcakes| Hands-On Time: | Total Time:

Ingredients

  • 1 18.5-ounce box yellow cake mix (plus the ingredients called for in the package directions)
  • 1/2 teaspoon pumpkin pie spice
  • 15-ounce can pumpkin puree
  • 2 8-ounce bars cream cheese, at room temperature
  • 2 cups confectioners’ sugar
  • 24 pieces candy corn

Directions

  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.
By October, 2009

Nutritional Information

  • Per Serving
  • Calories 210
  • Fat 9g
  • Sat Fat 4g
  • Cholesterol 20mg
  • Sodium 205mg
  • Protein 3g
  • Carbohydrate 30g
  • Fiber 1g
What does this mean? See Nutrition 101 .

Quick Tip

Oneida Cupkate Carrier
The cupcakes can be baked and stored at room temperature, covered, up to 2 days in advance. Frost them up to 12 hours before serving.

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