Pumpkin Spiced Cupcakes

I made these cupcakes for a luncheon at work this week.  I was told by a co-worker that she didn't even like pumpkin, yet she ate the whole thing. They are that good....trust me.  It's almost like eating pumpkin pie.  Mmm...pumpkin pie.


I found this recipe in the Fall Baking magazine by Betty Crocker.  You know the little magazines in the check out aisle at the grocery store.  Ever wonder who buys all the gossip magazines and recipe books right before you check out in the express lane?  Ladies and gentlemen, that would be me. The recipe was meant for a cake and I changed the ingredients just a little. But here is what I used for the cupcake batter.


1 box of Betty Crocker spice cake mix
2/3 cup granulated sugar
3 eggs
3/4 cup vegetable oil
(1) 15 ounce can of Libby's 100% pure pumpkin

Add all the ingredients together in a bowl. With a stand mixer or hand mixer, mix together for about 30 seconds on low speed.  Just enough to break up the eggs and get everything moistened.  Then turn the mixer on medium speed and mix for 2 to 3 minutes.  Line a muffin pan with cupcake liners and divide the batter evenly.  


If you have an ice cream scoop handy (one with the release button), you can use it to portion out the batter perfectly.  I have had an ice cream scoop for muffin and cupcake batter and the one time my husband used it to scoop out ice cream this week.....it broke. You can also divide the batter between two large plastic ziploc bags.  Since most cake mixes yield about 24 cupcakes, you can throw a bag in the fridge until you need it.  Just cut a hole in the corner and use it to distribute the batter.  It helps keep batter from getting everywhere.

Bake at 350 degrees for 19-21 minutes.  The cupcakes stay SUPER moist when they are done.  So if you run into a problem....such as the humidity in Florida....just store the cupcakes in the fridge in an airtight container until you get ready to frost them.


While the cupcakes were baking, I made a really quick cream cheese frosting. For this frosting you will need the following:


3/4 cup of unsalted butter (softened)
12 ounces of softened cream cheese
1 Tablespoon of vanilla extract
1 pound of sifted powdered sugar


It is really important that you sift the sugar or the frosting will be all lumpy. And also leave the butter out on the counter for a bit too.  If the butter is too cold, it can cause lumps as well.  I know, I know.  So much to think about.  But if you remember those few things, it will help produce a frosting that I ended up tasting about 4 times...you know, for quality assurance purposes. 

Beat the softened butter and cream cheese until smooth.  Add vanilla next. Slowly add in the powdered sugar.  Just spoonfuls here and there.  Don't dump the whole thing in at once. Scrape down the bowl after every few scoops added.  If the icing is a little too thin to frost the cupcakes, just place in the fridge for about 30 minutes.  


And there you have it.....just in time for Halloween.