Pumpkin Cupcakes
1 box yellow cake mix (plus ingredients it calls for)
1/2 tsp nutmeg
1 15oz can pumpkin puree
2 8oz bars cream cheese, room temp
2 cups powdered sugar
24 pieces candy corn
Heat oven to 350. Line muffin tins with paper liners. Prepare cake mix as directed but with the following changes: Add the nutmeg and substitute the puree for the water it calls for.
Divide the batter among the muffin tins and bake 18-22 minutes or until toothpick comes out clean. Let cool.
Meanwhile, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top with candy corn.
Enjoy!
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