Pumpkin Cupcakes with Cream Cheese Frosting

Ahhhh...fall is in the air...and so is the smell of pumpkin.  Literally.  But that's just my new Scentsy scent in Pumpkin Roll. 

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Ever since I got the delish scent - I have been craving anything and everything with pumpkin it it.  When I found out we had to make a dish for a Going Away Party the other night at work, it was the perfect excuse to make a pumpkin dessert.  I am of course partial to cupcakes, so pumpkin cupcakes seemed ideal.  I found this recipe on RealSimple.com (one of my most fave mags and websites for recipes) and couldn't resist.  They came absolutely fabulous so I had to share with all of you.


Here's the recipe:

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Makes 24 cupcakes| Hands-On Time: 15m | Total Time: 40m

Ingredients

• 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

Direction

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.

Adding the pumpkin puree turns the batter this rich golden orange color - YUM

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.

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.

The BF obviously stole one!

How cute did these turn out?!  And let me tell you, they were so easy to make and a huge hit at the work party!  


What fall flavors are you craving?

xoxo,

Amanda