Name: Pumpkin Cupcakes
Yield: 20 servings
Cuisine: American
Ingredients: 15.25 ounces Vanilla Cake Mix (Duncan Hines or Pillsbury*); 2 teaspoons pumpkin pie spice; 3/4 cup canned 100% pure pumpkin; 3/4 cup water; 7 ounces Philadelphia 1/3 fat cream cheese; 1/2 cup canned 100% pure pumpkin; 1 teaspoon vanilla extract; 1 teaspoon cinnamon; 1 teaspoon pumpkin pie spice; 1/4 cup packed brown sugar

Instructions

6 steps

Preheat oven to 350F. Line two cupcake tins with 20 cupcake wrappers and spray the liners with oil.

Combine cake mix and pumpkin spice in a large bowl.

Add pumpkin puree and water, mix about 2 minutes.

2 min

Fill cupcake liners 2/3 full and bake about 20 - 25 minutes, or until a toothpick inserted comes out clean.

25 min

Meanwhile for the frosting, combine the cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice and brown sugar until smooth. Refrigerate until ready to pipe.

Once the cupcakes cool, use a spatula to ice the cupcakes or pipe them which may might require making more frosting.

Progress

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