Hands-On Time
15 Mins
Total Time
40 Mins
Yield
Makes 24 cupcakes
 John Kernick

How to Make It

Step 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.

Step 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.

Step 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.

Ratings & Reviews

/5
Reviews
five_whole_stars