I put some serious effort into these bad boys tonight - from their look to the picture of them, lol. Round 2 of the Pumpkin Spice Cupcakes. Two ingredients. Super easy, super tasty. I also made cookies for Brad. I’m tapping out for the night.
Photo is mine ~Witchybat / Pagans-Dream / TheAutumnWitch
Feel free to remove everything except the photo credit. Thanks
Here’s the recipe:
1 Box Spice Cake mix - I used Pumpkin bread the first time and it was a little too rich, but it works too if you can’t find Spice Cake
1 15 oz can Pumpkin Filling
-Mix the two together bake as directed. Tada.
**Please Note that these STILL rise! Only fill half the cup!**
For the icing:
1 Cream Cheese frosting container
3 Tbls Ground Cinnamon
2 Tea Spoons Vanilla
-Take half the frosting and put into a bowl, mix ingredients in.
-Chill for 10 minutes and then sit on the counter for about 5 minutes before frosting your cupcakes.
-Cut the very tip of a ziplock bag and add your frosting tip, or just use the bag opening to squeeze your frosting onto your cupcake.
-Top with Carrot Cake sprinkles, or cute fall leaves and place in the fridge.
*The half tub of icing was good for 22 cupcakes, but I also don’t like a ton of icing. If you use the full tub, use 5 Tbls Cinnamon, don’t increase the vanilla.
*The chilling made it easier to work with, but if you get it too cold, it will be slightly harder. Its a very soft icing, so no chill means a lot of melting.
*You CAN eat these right away, they don’t have to be chilled. I just prefer them cool. Enjoy!