From the good folks at RealSimple.com (and they *are* really good folks!) ... another fix for my annual fall Can't-Get-Enough-Pumpkin pursuit! This time, my fix comes in the form of a *really* *really* simple cupcake!
yay!! ♥ for cake mixes!!
And it's true ~ about this time every year, I cannot get enough pumpkin. In decorating ... not so much. But that warm, toasty, spice-ie, comfortable, home-cooking flavor? Oh, man! I love it!
It’s the nutmeg, I think. Or perhaps, it’s the cinnamon! Whatever it is, the cooler weather makes cider and pumpkin and all things Autumn simple taste better!
This recipe is super easy and no one but you, me, and RealSimple.com needs to know! And, if anyone asks me? This recipe only made ~20~ cupcakes. *wink*wink*
Pumpkin Cupcakes With Cream Cheese Frosting
Makes 24 Cupcakes!
Hands-On Time: 15m Total Time: 40m
|Set of 4 Autumn Bistro Luncheon/Dessert Plates|
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
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.
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.
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.
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