Pumpkin Spice Cupcakes
1 spice cake mix3 eggs
1 cup of pumpkin
1/2 cup water
1/2 cup vegetable oil
1 small package of instant vanilla pudding
1 teaspoon cinnamon
Preheat oven to 350 degrees.
In a large mixing bowl combine all the ingredients, beat on medium speed with an electric mixer until nice and smooth.
Fill your baking cups about half full.
Bake for 18-19 minutes.
Cream Cheese Icing
6 ounces softened cream cheese
1/2 cup softened unsalted butter
2 teaspoons vanilla extract
1/4 teaspoon salt
5 cups powdered sugar
Mix together your softened cream cheese, butter, vanilla, and salt with your mixer. Gradually add in your powdered sugar until it reaches a desired consistency. I ended up only using 4 cups.
Ice your cupcakes once they are completely cool.
Store in the fridge due to the icing.
My two cents:
With the pumpkin and pudding both it makes for a yummy consistency.
They were super yummy right out of the oven sans icing.
Easy!
Store in the fridge due to the icing.
My two cents:
With the pumpkin and pudding both it makes for a yummy consistency.
They were super yummy right out of the oven sans icing.
Easy!
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