Sunday, August 12, 2012

Pumpkin Cupcakes

..........with cinnamon cream cheese icing. These are so incredibly good and easy.

Fall is just around the corner and this is my very favorite thing to make!

I love to bake something from scratch, but I don't always have the time to do that. Most of the time the faster, the better.

I found this recipe in a Food and Family magazine last fall, and if you like anything pumpkin, you will love these!!

1 boxed spice cake mix
(you can also make a spice cake from scratch)
1 cup sour cream
1 can pumpkin (15 oz.)
1/4 cup oil
3 eggs
1 package of cream cheese (8 oz.)
1/4 cup butter
1 tsp vanilla
1 16 oz. package powdered sugar
1 1/2 tsp ground cinnamon

Heat oven to 350 degrees. Mix first five ingredients with a mixer until combined. Spoon into 24 cupcake liners.

Bake for 20-22 minutes. Make sure the middle of your cupcakes are set before you take them out. This cake is dense and it cooks slower than a regular cake.

Beat cream cheese, butter and vanilla in a bowl until combined. Add powdered sugar and cinnamon. Ice your COOLED cupcakes!

It doesn't hurt to put your icing in the refrigerator for 15 minutes. It makes it easier to work with.

Come on Fall!!!!

*This is a KRAFT foods recipe.

1 comment:

  1. Holly, I sent you a email I wasnt sure if you checked it often just wanted to give a little reminder.


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