PUMPKIN PIE CUPCAKES
A tasty and quick way to use up extra canned pumpkin pie mix.
Provided by Suzie Lopez O'Connor
Categories Desserts Cakes Cupcake Recipes Pumpkin
Time 1h
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease or line muffin cups with paper liners.
- Mix yellow cake mix, pumpkin pie mix, eggs, and 2 teaspoons pumpkin pie spice together in a bowl until batter is well mixed. Fill muffin cups, about 1/4 cup per cupcake, with batter.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 18 minutes. Cool cupcakes in tin for 5 minutes before transferring to a wire rack to cool completely.
- Beat cream cheese, confectioners' sugar, and 1 teaspoon pumpkin pie spice together in a bowl using an electric mixer until frosting is fluffy; spoon onto each cupcake.
Nutrition Facts : Calories 315.7 calories, Carbohydrate 47.5 g, Cholesterol 52.4 mg, Fat 12.4 g, Fiber 3.8 g, Protein 4.8 g, SaturatedFat 5.2 g, Sodium 432.1 mg, Sugar 21.4 g
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