Long overdue recipe post. I made these cupcakes for a girls night earlier this month as a tribute to the arrival of Pumpkin Spice Lattes at Starbucks.
While I love making cupcakes from scratch, I was in a time crunch and decided to take a doctored cake mix approach instead.
1 box white cake mix
1 15 oz can pumpkin puree
2 tbs cinnamon
1 tbs nutmeg
1/2 cup vegetable oil (not pictured)
Cream Cheese Frosting (not pictured)
1 package cream cheese
4 cups powdered sugar
Pre-heat your oven to 375
1. In a large bowl, combine the cake mix, vegetable oil and eggs. Mix together until even.
2. Add in the pumpkin puree, nutmeg and cinnamon.
3. Scoop into cupcake wrappers and bake for 15 minutes or until a toothpick comes out clean when inserted in the center.
4. While cupcakes are baking, use a new bowl to mix the cream cheese and powdered sugar using a hand mixer.
Remove the cupcakes from the oven and allow to cool before frosting. Most cream cheese frosting is placed using a knife instead of a piping bag but you can decorate the cupcakes however you prefer. After frosting, sprinkle cinnamon on top to complete the look.