At just 8 ingredients total, this recipe is a lot easier on your wallet -- and just as incredibly delicious.
Ingredients
1 teaspoon baking soda
1 box of yellow cake mix
1 can pumpkin puree (15 ounces)
½ cup of oil
2 teaspoons pumpkin pie spice
FROSTING:
3 ounces of cream cheese
2 tablespoons unsalted butter, softened
2 cups powdered sugar
Instructions
Preheat oven to 350°F. Place liners in each cup of a mini muffin tin, or grease the bottom and sides of each one with butter.
For the cake: Mix the yellow cake mix and baking soda, then slowly beat in the remaining ingredients. Fill each cup in the muffin tin ⅔ of the way full. Place in the oven for 8-10 minutes, or until a toothpick inserted in the center of a muffin comes out with just a few crumbs (no gooeyness).
For the frosting: Blend all ingredients together, pour into a piping bag (or plastic bag with one corner cut open) and swirl on top of the cooled cupcakes.
Recipe by Collegiate Cook at https://collegiatecook.com/2013/09/16/recipe-test-georgetown-cupcakes-pumpkin-cupcakes-with-cream-cheese-frosting/