Pumpkin Cupcakes with Cream Cheese Frosting
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 36 mini cupcakes
 
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
  1. 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.
  2. 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).
  3. 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/