Pumpkin Spice Cupcakes

Name: Pumpkin Spice Cupcakes
Total time: 1500 s
Yield: 24 servings
Cuisine: American
Ingredients: 3 tbsp ground cinnamon; 2 tsp ground ginger; 2 tsp nutmeg; 1 1/2 tsp ground allspice; 1 1/2 tsp ground cloves; 1 (18.25 ounce) box Duncan Hines Signature Spice Cake; 1 (3.4 ounce) package instant vanilla pudding mix; 1 1/2 tsp pumpkin pie spice; 1/2 cup sour cream; 1 cup pure pumpkin puree; 1/2 cup vegetable oil; 3 eggs, lightly beaten; 2 8-ounce packages of cream cheese, softened; 1/2 cup (4 ounces) unsalted butter, softened; 1 tsp pure vanilla extract; 1 1/2 lb (about 5 3/4 cups) confectioners' sugar; 1 tbsp pure maple syrup

hexijosh @cook_3366540

I definitely cannot take credit for this amazing recipe. I believe it originally came from mybakingaddiction.com and I've taken the extreme liberty of adding it here so I can easily find and follow it the next time I need to bake these perfect cupcakes.

I put the addition of maple syrup in the frosting myself, to give it a more seasonal flavor. This will make a lot of frosting. I was actually able to split it between two full batches of cupcakes.

Be warned: once you have given these to friends, family or coworkers, you will be inundated with endless requests to make more!

I put the addition of maple syrup in the frosting myself, to give it a more seasonal flavor. This will make a lot of frosting. I was actually able to split it between two full batches of cupcakes.

Be warned: once you have given these to friends, family or coworkers, you will be inundated with endless requests to make more!

hexijosh @cook_3366540

I put the addition of maple syrup in the frosting myself, to give it a more seasonal flavor. This will make a lot of frosting. I was actually able to split it between two full batches of cupcakes.

Be warned: once you have given these to friends, family or coworkers, you will be inundated with endless requests to make more!

I put the addition of maple syrup in the frosting myself, to give it a more seasonal flavor. This will make a lot of frosting. I was actually able to split it between two full batches of cupcakes.

Be warned: once you have given these to friends, family or coworkers, you will be inundated with endless requests to make more!

Saved

Ingredients

25 mins

24 servings

Homemade Pumpkin Pie Spice
3 tbspground cinnamon
2 tspground ginger
2 tspnutmeg
1 1/2 tspground allspice
1 1/2 tspground cloves
Cupcakes
1(18.25 ounce) box Duncan Hines Signature Spice Cake
1(3.4 ounce) package instant vanilla pudding mix
1 1/2 tsppumpkin pie spice
1/2 cupsour cream
1 cuppure pumpkin puree
1/2 cupvegetable oil
3eggs, lightly beaten
Cream Cheese Frosting
28-ounce packages of cream cheese, softened
1/2 cup(4 ounces) unsalted butter, softened
1 tsppure vanilla extract
1 1/2 lb(about 5 3/4 cups) confectioners' sugar
1 tbsppure maple syrup

Saved

Steps

25 mins

1

Preheat oven to 350°F. Line muffin tin with paper liners or spray with non-stick cooking spray.
2

In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, pumpkin pie spice, sour cream, pumpkin, oil, eggs, and vanilla. Beat for about two minutes on medium speed until well combined.
3

Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.
4

Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 10 minutes.
5

Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.
6

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-high speed for about 5 minutes. Add in the butter and continue beating for another 2-3 minutes.
7

Turn the mixer down to low speed and gradually add in the confectioners' sugar until it is completely incorporated. Add in vanilla and mix until incorporated. Turn off the mixer and check the frosting for taste and texture. Turn the mixer back up to medium-high speed and beat the mixture for about 3-4 minutes or until light and fluffy.
8

Pipe the frosting onto the cooled cupcakes.