Pumpkin Pie Spice Cupcakes with Cream Cheese Frosting
I have a little confession to make, I don’t like Pumpkin Pie – well, except I did like the Maple Pumpkin Pie, it was delicious. But I do love pretty much all other Pumpkin Desserts – Pumpkin Cream Cheese Layered Dessert, Pumpkin Cookies and Pumpkin Muffins are just a few of my favorites.
These Pumpkin Pie Spice Cupcakes start with a yellow cake mix, and for added flavor canned pumpkin, cinnamon and nutmeg. And for even more flavor, I added a secret ingredient instead of the water – International Delight Pumpkin Pie Spice Creamer. The cupcakes are mixed like you normally do, divided into the liners and baked.
Ingredients
Cupcakes
1 box yellow cake mix
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup International Delight Pumpkin Pie Spice Creamer
1/3 cup canola oil
4 eggs, room temp
1 teaspoon cinnamon
1 teaspoon nutmeg
Cream Cheese Frosting
1 (8 oz) package cream cheese, softened
4 cups powdered sugar, sifted
1-2 teaspoons vanilla extract
Chopped pecans, optional for garnish
Instructions
Preheat oven to 350 degrees and place liners in muffin tin
In a large mixing bowl, combine all the ingredients and beat until smooth
Divide into liners, about 2/3 full
Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean
Cool completely
Frosting
Sift powdered sugar to remove any large pieces (note: you do not have to do this, but I think it makes a creamer frosting)
Place softened cream cheese in a large bowl and beat until smooth
Gradually add powdered sugar, alternating with vanilla
Beat until smooth
Frost cupcakes and sprinkle with chopped pecans or other garnish
Store leftover cupcakes in fridge
These Pumpkin Pie Spice Cupcakes start with a yellow cake mix, and for added flavor canned pumpkin, cinnamon and nutmeg. And for even more flavor, I added a secret ingredient instead of the water – International Delight Pumpkin Pie Spice Creamer. The cupcakes are mixed like you normally do, divided into the liners and baked.
Ingredients
Cupcakes
1 box yellow cake mix
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup International Delight Pumpkin Pie Spice Creamer
1/3 cup canola oil
4 eggs, room temp
1 teaspoon cinnamon
1 teaspoon nutmeg
Cream Cheese Frosting
1 (8 oz) package cream cheese, softened
4 cups powdered sugar, sifted
1-2 teaspoons vanilla extract
Chopped pecans, optional for garnish
Instructions
Preheat oven to 350 degrees and place liners in muffin tin
In a large mixing bowl, combine all the ingredients and beat until smooth
Divide into liners, about 2/3 full
Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean
Cool completely
Frosting
Sift powdered sugar to remove any large pieces (note: you do not have to do this, but I think it makes a creamer frosting)
Place softened cream cheese in a large bowl and beat until smooth
Gradually add powdered sugar, alternating with vanilla
Beat until smooth
Frost cupcakes and sprinkle with chopped pecans or other garnish
Store leftover cupcakes in fridge
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