Last month my mother introduced me to these amazing cupcakes. I decided to take the look a step further and after she baked the cupcakes, I tinted the icing with orange Wilton gel coloring to really make the cream cheese frosting stand out. They were the hit of our get together and would be a perfect treat for Halloween or Thanksgiving! Anything that combines pumpkin and cream cheese is a winner with me and these cupcakes come out so flavorful and moist but with minimal effort. We didn’t add cinnamon to the frosting but I’m certain it would be wonderful as well.
I dare you to eat just one. Double dog dare ya!
1 pkg. (2-layer size) spice cake mix
1 cup sour cream
1 can (15 oz.) pumpkin (Libby’s preferred)
1/4 cup oil
8 oz. pkg cream cheese, softened
1/4 cup butter, softened
1 tsp. vanilla
1 pkg. (16 oz.) powdered sugar
1-1/2 tsp. ground cinnamon (optional)
Preheat oven to 350ºF. Mix cupcake ingredients together with mixer until blended. Spoon into 24 paper-lined muffin cups.
Bake 20 to 22 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min before transferring to a wire rack. Cool completely.
To make icing, beat cream cheese, butter and vanilla in large bowl with mixer until well blended. Gradually add in sugar. Blend in cinnamon if desired. Spread over cupcakes. Keep refrigerated.
This recipe can be found at Kraftrecipes.com.