when i found this recipe on real simple, i just couldn't resist!
(these photos are inspired by one of my newest idols, bakerella)my ingredients with a little variation from real simple...
one 18.5-ounce box yellow cake mix (plus the ingredients called for in the package directions--except for the water!!! i also substituted egg whites for the eggs and did about 90% apple sauce/10% oil---you could probably skip the oil all together since the pumpkin is so moist)
1/2 teaspoon pumpkin pie spice
one 15-ounce can pumpkin puree
tw0 8-ounce bars cream cheese, at room temperature
2 cups confectioners’ sugar
24 pieces candy corn
pre heat oven to 350° f
prepare the cake mix as directed but instead of the water called out in the cake instructions, substitute the can of pumpkin puree and add the pumpkin pie spice
line two 12-cup muffin tins with paper liners (mine were probably a bit larger, so i only got 18 out of the mix)
fill the muffin tins about 2/3 full and bake at 350° f for 18-22 minutes (mine took the full 22) or until a toothpick inserted into the center of a cupcake comes out clean
let cool on a dry rack
mix up the powdered sugar and cream cheese (i actually found that you could add more powdered sugar to make it less runny)
dip in icing or spread on with a knife (knife was trickier, but looked the best in the end)
top each cupcake with a piece of candy corn (and try not to eat the rest of them yourself like i did!!)
dip in icing or spread on with a knife (knife was trickier, but looked the best in the end)
top each cupcake with a piece of candy corn (and try not to eat the rest of them yourself like i did!!)
