Monday, October 28, 2013

Spook-tacular Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Everyone's favorite frightful night is right around the corner! Before you don your costumes and grab that big ol' trick-or-treat bag, take a few minutes to whip up a batch of these pumpkin cupcakes. This recipe is so simple, it's scary!

For Cupcakes
1 box of yellow cake mix
3 eggs
1c water
1/3c oil
2/3 c pumpkin puree

For Frosting
1 6oz package of cream cheese, room temperature
4 tbsp of butter, room temperature
4c powdered sugar, sifted
2tsp ground cinnamon
1tsp vanilla extract

Prepare the cake mix as instructed on the bob, substituting part of the oil for the pumpkin puree.

Pour spoonfuls of the batter into lined cupcake tins and bake for 25-28 minutes.Remove from oven and let cool completely before decorating.

For the frosting, whip butter, cream cheese, and vanilla in a mixer until smooth. Slowly add in powdered sugar one cup at a time, mixing in between. After all sugar has been added, drop in the cinnamon and whip on high for 3-5 minutes. (A tip I learned from Georgetown Cupcake)

Once your frosting is nice and fluffy, transfer into a pastry bag and decorate however your ghoulish heart desires. I used these adorable Skeleton Marshmallow Pops from Treat Street!

Have a Happy Halloween everyone!

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