Sunday, November 13, 2011

Pumpkin Spice Cupcakes with Cream Cheese Frosting

Beware, these cupcakes are addicting!!! They are also a nice treat for those who don't like the traditional thanksgiving pies.


1 box super moist yellow cake mix
1 cup canned pumpkin
1/2 cup water
1/3 cup vegetable oil
4 eggs
1 tablespoon pumpkin pie spice
1/2 cup pecans
8 oz unsalted butter at room temperature
8 oz cream cheese at room temperature
1 teaspoon good vanilla
4-5 cups powdered sugar (depending on desired sweetness)

Preheat oven to 325°F. Place paper baking cups in muffin tins.

In a large mixing bowl, beat cake mix, pumpkin, water, oil, eggs and pumpkin pie spice with electric mixer on low speed for 30 seconds, then on medium speed for 2 minutes, scraping down the bowl occasionally. Divide batter evenly among muffin cups about 2/3 of the way full. I can usually get about 18 cupcakes with this recipe.

Place in oven and bake 18-20 miunutes or until a toothpick inserted in center of cupcakes comes out clean. Do not over bake or they will become dry. Let cool in pan about 2 minutes and then remove to a cooling rack to cool completely.

For Frosting, cream together butter and cream cheese on medium speed until well blended. Add in vanilla and powdered sugar a cup at a time mixing on low speed after each addition. After you have added all of the powdered sugar, continue to mix on medium speed for about 10 minutes until smooth and creamy.

Turn oven up to 350° F and place pecans on a cookie sheet. Toast pecans in the oven for 8 minutes. Remove and let cool completely.

Place frosting in a piping bag with a large pastry tip and pipe frosting onto cupcakes. Dust with pumpkin pie spice and top with toasted pecan. Enjoy!

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