RECIPE: Pumpkin Spice Cupcakes

YIELD: about 24 cupcakes

PREP TIME: 25 minutes

COOK TIME: 18-20 minutes

INGREDIENTS:

For the Cupcakes

1 (18.25 ounce) box Duncan Hines Signature Spice Cake

1 (3.4 ounce) package instant vanilla pudding mix

1 1/2 teaspoon homemade pumpkin pie spice

1/2 cup sour cream

1 cup pure pumpkin puree

1/2 cup vegetable oil

3 eggs, lightly beaten

2 teaspoons pure vanilla extract

For the Cream Cheese Frosting

2 8-ounce packages of cream cheese, softened

1/2 cup (4 ounces) unsalted butter, softened

1.5 pounds (about 5 3/4 cups) confectioners' sugar

1 teaspoon pure vanilla extract

DIRECTIONS:

For the Cupcakes

1. Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.

2. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, pumpkin pie spice, sour cream, pumpkin, oil, eggs, and vanilla. Beat for about two minutes on medium speed until well combined.

3. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.

4. Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 10 minutes.

5. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.

For the Cream Cheese Frosting

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-high speed for about 5 minutes. Add in the butter and continue beating for another 2-3 minutes.

2. Turn the mixer down to low speed and gradually add in the confectioners' sugar until it is completely incorporated. Add in vanilla and mix until incorporated. Turn off the mixer and check the frosting for taste and texture. Turn the mixer back up to medium-high speed and beat the mixture for about 3-4 minutes or until light and fluffy.

3. Pipe the frosting onto the cooled cupcakes and if desired, garnish with festive Fall sprinkles.

NOTES:

- You are using the dry pudding mix. Do not prepare the pudding according to package directions before adding to the bowl.

- This recipe would be awesome with Pumpkin Spice Pudding; however, I did not have any on hand.

- Store cupcakes in the refrigerator. Remove to room temperature about 1 hour before serving.

- This recipe for cream cheese frosting will generously frost 24 cupcakes. If you aren't a frosting lover, I'd recommend cutting it in half to start with.

source: http://www.mybakingaddiction.com