The weather is cooler. It’s raining here and the leaves are beginning to change colors and twirl through the air. It’s the season when pumpkin prevails and kitchen’s smell of delicious baked goods.
Briana has adapted a Betty Crocker recipe for this amazing Pumpkin Spice Cupcake Recipe.
**Adapted from Betty Crocker
Pumpkin Spice cupcake Recipe Ingredients
- 1 box spice cake mix
2/3 cup granulated sugar
4 eggs
1/3 cup vegetable oil
1/4 cup water
1/3 cup sour cream<
1 can (15 oz) pumpkin (not pumpkin pie mix) – I like Libby’s organic
1 tsp pumpkin pie spice Pumpkin Spice Cupcake Frosting Recipe:
2 packages (8 oz each) cream cheese, softened
1/4 cup butter, softened
5 cups powdered sugar
Pumpkin Spice Cupcake Recipe Directions
- 1 Heat oven to 350°F (325°F for dark or nonstick pans). Line cupcake tins w/two dozen liners and spray them w/non-stick.
- 2 In large bowl, beat cake ingredients with electric mixer on low speed until moistened, then on high speed 2 minutes. Divide batter equally among cupcake liners. Bake 20 minutes or until toothpick inserted in center comes out clean. Cool completely, about 30 minutes.
- 3 Meanwhile, in large bowl, beat cream cheese and butter with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth.
Pumpkin Spice Cupcake #Recipe
**Adapted from Betty Crocker
Author: Briana
Ingredients
- Pumpkin Spice cupcake Recipe Ingredients
- 1 box spice cake mix
- ⅔ cup granulated sugar
- 4 eggs
- ⅓ cup vegetable oil
- ¼ cup water
- ⅓ cup sour cream<
- 1 can (15 oz) pumpkin (not pumpkin pie mix) - I like Libby's organic
- 1 tsp pumpkin pie spice
- Pumpkin Spice Cupcake Frosting Recipe:
- 2 packages (8 oz each) cream cheese, softened
- ¼ cup butter, softened
- 5 cups powdered sugar
Directions
- Heat oven to 350°F (325°F for dark or nonstick pans). Line cupcake tins w/two dozen liners and spray them w/non-stick.
- In large bowl, beat cake ingredients with electric mixer on low speed until moistened, then on high speed 2 minutes. Divide batter equally among cupcake liners. Bake 20 minutes or until toothpick inserted in center comes out clean. Cool completely, about 30 minutes.
- Meanwhile, in large bowl, beat cream cheese and butter with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth.
Terra Heck says
September 27, 2015 at 10:17 AMI like the flavor of pumpkin spice. Those cupcakes look yummy!