Amanda's Pumpkin Pie Cupcakes

I adapted this recipe to something that my family adores. I can't remember where I found the original recipe because it has been many years since I created this one. Hope you enjoy!

PsychoBaker13 @cook_6210385

North Carolina

I adapted this recipe to something that my family adores. I can't remember where I found the original recipe because it has been many years since I created this one. Hope you enjoy!

Saved

Ingredients

24 servings

For the Cupcakes:
1 boxyellow cake mix
1 canpumpkin (15oz)
1small box vanilla or cheesecake instant pudding mix
2 teaspoonsPumpkin Pie Spice
1/2 cupoil
1/2 cupwater
3large eggs
For the Frosting:
1 packagecream cheese, softened (8oz)
1/4 cupbutter
1 teaspoonvanilla extract
1 teaspoonPumpkin Pie Spice
1 boxconfectioner's sugar (powdered sugar) (1lb)

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Steps

1

Preheat oven to 350 degrees
2

Beat all cupcake ingredients with electric mixer on low until moistened
3

Beat on Medium speed for two minutes
4

Spoon batter into a 24, paper-lined, cupcake pan filling each cup 2/3 full
5

Bake in oven for 20 minutes
6

Remove from oven and let cool
7

For the frosting: beat cream cheese, butter, vanilla extract and pumpkin pie spice until fluffy.
8

Gradually beat in box of powdered sugar until smooth.
9

Frost cupcakes
10

Also you can use this frosting as an alternate: 1/4 cup powered sugar, 1 cup of heavy whipping cream, 1 teaspoon pumpkin pie spice. Beat on High speed until soft peaks form, frost cupcakes.