I made these in advance of Halloween a couple of weeks ago. Our lovely neighbors invited us over for dinner and so I thought a festive, pumpkiny cupcake would be a nice, sweet treat following the meal.
And I got to use my awesome Halloween platter which I love so much!
Aren't they sweet?
These cupcakes were super duper easy (mainly because I adapted a box cake mix), moist and topped with a spice cream cheese frosting...perhaps one of my most favorite things in life.
I know it's a bit past Halloween, but with the craziness of the last week or so, I'm just getting around to sharing these now. I think they would be delicious on a Thanksgiving table, or even for a fall weekend treat!
Pumpkin Spice Cupcakes with Spiced Cream Cheese Frosting
for the cupcakes:
1 box spice cake mix
1 15oz can pumpkin puree
1/3 C canola oil
1/3 C water
for the frosting:
8 oz. cream cheese, softened
1/2 C unsalted butter, softened
3-4 C confectioners' sugar
1 tsp vanilla extract
1/2 tsp pumpkin pie spice
Preheat oven to 350 degrees.
To make the cupcakes, mix the cake mix, pumpkin puree, eggs, oil and water in a stand mixer or with a hand mixer for 30 seconds on low speed. Up the speed to medium and beat for 2 minutes. Line 2 muffin tins with cupcake liners and distribute batter among the cups. Bake for 20-25 minutes or until a toothpick comes out clean. Cool on wire racks.
Once cooled, make the frosting.
In the bowl of a stand mixer, or with a hand mixer, beat the cream cheese and butter together until fluffy. Add one cup of sugar at a time and beat until thoroughly combined (Note: use 3 or 4 cups depending on desired taste and consistency). Mix in the vanilla and pumpkin pie spice. Frost cupcakes and top with sprinkles or decoration of choice.
Delicious, autumnal cupcakes. I heart them.
And to prove it, I ate a lot of them. Baby TAA was nevery happier. It's my mission to ensure that she shares my love of all things pumpkin.
So there you have it. One of my favorite pumpkiny treats this season!
What is your favorite treat of the season?