Wednesday, January 19, 2011

recipe box favorites: pumpkin cupcakes

I know pumpkin is usually a flavor reserved for fall...but I could eat pumpkin pie, cookies, cakes of any variety all year long...

now this is a recipe I haven't tried yet...but might consider whipping up for a snack for our girls weekend coming up...


  • 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


  1. 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.
  2. 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.
  3. 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.
Makes 24 cupcakes

how cute are they with the little candy corn on them!? 

recipe from Real Simple

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