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Pumpkin Spice Cupcakes Recipe

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This recipe for Pumpkin Spice Cupcakes is from Kemp Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (16.25-ounce) spice cake mix
1 (15-ounce) can pure pumpkin puree
3 large eggs
¼ cup water
⅓ cup vegetable oil
1 (8-ounce) package cream cheese, softened
1 stick (1/2 cup) butter, softened
½ teaspoon vanilla extract
2 cups powdered confectioner's sugar
Directions:
Directions:
Preheat oven to 350 degrees. Place cupcake liners in 24 muffin cups (or grease muffin cups). Blend cake mix, pumpkin puree, eggs, water and oil in a large bowl at low speed until moistened. Increase speed to medium and beat for an additional 2 minutes. Pour batter into muffin cups evenly (about ¾ full). Bake for 19-22 minutes, or until a wooden toothpick inserted is removed clean. Cool on wire rack for at least 10 minutes. Cool completely before frosting.

For the frosting:
In a large bowl using electric mixer at medium speed, beat cream cheese, butter and vanilla together until smooth and creamy, about 1 minute. Slowly add powdered sugar and beat until incorporated well. Increase speed to high and beat until light and fluffy, about 4 minutes. Frost cupcakes and top with toasted pecans, if desired.
Personal Notes:
Personal Notes:
This recipe calls for doctoring up cake mix out the box so don't be intimidated.

 

 

 

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