These cupcakes are the perfect guiltless fall treat. The original recipe calls for a box of Golden Vanilla cake mix, I couldn't find it at my grocery store so I used Betty Crocker French Vanilla cake mix and they still turned out great! I still need to work on making the frosting look "pretty" which you can definitely do by piping the frosting and adding some fall colored sprinkles. Refrigerate any left over cupcakes if they are frosted.
Ingredients:
18.25 oz Betty Crocker French Vanilla Super Cake Mix
2 tsp pumpkin pie spice
1 cup canned 100% pure pumpkin
1 cup water
For the Pumpkin Cream Cheese Frosting:
8 oz Philadelphia 1/3 fat cream cheese (do not use fat free)
1/2 cup pureed pumpkin (canned is fine)
1 tsp vanilla extract
1 tsp cinnamon
1 tsp pumpkin pie spice
5 tbsp packed brown sugar
Directions:
Preheat oven to 350°. Line a cupcake tin with cupcake wrappers.
Combine cake mix and pumpkin spice in a large bowl. Add pumpkin puree and water, mix about 2 minutes
Fill cupcake liners 2/3 full and bake about 20 - 25 minutes, or until a toothpick inserted comes out clean.
For the frosting, combine the cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice and brown sugar until smooth. Frost cupcakes and enjoy.
Source: Adapted from Skinnytaste
1 comment:
Looks yummy!
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