Saturday, October 22, 2011

Pumpkin Cupcakes

by Cindy
I have always been a recipe collector and I have torn out and saved a massive amount of recipes most of them I haven't even tried.  This blog has given my the opportunity to go through those recipes and try new ones.  I went through the pile and found a recipe that sounded wonderful.  It was a pumpkin cupcake recipe with cream cheese icing that is all made from scratch.  The cupcakes tasted good and were really soft and moist but I didn't think they had enough pumpkin flavor so I made a recipe that my mom's friend Dee told me recently. Even though it was much easier and less ingredients the cupcakes turned out amazing! Much better than the from scratch recipe I originally tried and they also have a much stronger pumpkin flavor.  They are very moist and with the cream cheese icing couldn't be any better.  I'm going to go eat one with my coffee - yummy! Give them a try.

1 box spice cake mix
 1 15 oz can pumpkin
1 cup chopped pecans

Mix together the ingredients.  (In case you were wondering if you needed to make the cake mix according to the box and then add the other ingredients... you don't. All you need is the mix itself mixed with the pumpkin and nuts). This will make a very thick batter. Fill cupcake liners about 3/4 full and smooth the tops.  Bake in a 350 degree oven for 22 minutes. 

12 oz  cream cheese (room temperature)
3/4 stick butter (room temperature) 
3 cups powdered sugar
1 t vanilla

Combine  the cream cheese and butter until light and fluffy. With the mixer on a low speed add the powdered sugar.  Add the vanilla and ice the cupcakes.


Anonymous said...

Do you make the cake mix according to package directions, or just use dry cake mix, pumpkin & nuts?

Baker Cindy said...

Good question! Just mix the dry cake mix with the pumpkin and nuts. Hope this helps!