pumpkin cupcakes  with cream cheese frosting

pumpkin cupcakes with cream cheese frosting

pamela f
Edited on Jan 15, 2010

The cupcakes can be baked and stored at room temp for up to 2 days in advance frost them up to 12 hours before serving


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 oz bars cream cheese at room temp

2 cups powered sugar

24 pieces candy corn (if for fall holiday)


Heat oven to 350 line 2 12 cup muffin tins with paper liners , Prepare the cake mix as directed on pkg but add the pumpkin pie spice and can of pumpkin
puree for the water called for in the package directions. Divide the batter among the prepared muffin pans and bake until a toothpick inserted into the center of a cupcake comes out clean , 18 to 20 minutes. Let cool Meanwhile using a electric mixer beat the cream cheese and sugar till light and fluffy. Spread the frosting on the cooled cupcakes and top with a piece of candy corn . Makes 24

hands on time 15 minutes total time 40 minutes

Not a NESTLÉ®-tested recipe.

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