Pumpkin Cupcakes

 

For the my cupcake of the month for October this year I decided to go with something so simple but absolutely delicious, pumpkin. In my mind you really can't get any more on point for the month of October than pumpkin so they are perfect. I paired them with a divine cream cheese frosting to make the perfect way to finish off dinner time this month. 

 

 

As always we are starting with a partial box of cake mix. In the blog post you can find here I gave directions on how I divide a standard box of cake mix from the grocery store to make it perfect for small batch baking. If you haven't read that blog post I recommend you go over and read it first then come back and read this one. It will help you get all set to make this recipe.

I find that I normally get 6 cupcakes from these recipes but I have friends that always get 8. You can expect to get 6 to 8 depending on your pan and how full you fill it.

I love this recipe because while it has a bit of pumpkin spice in it, it is much more pumpkin than pumpkin spice. If you want more of a spice twist to your cupcakes make exactly the same recipe using a spice cake mix and leaving out the pumpkin spice that I use today.

I do have to warn you these smell so yummy while baking they are going to have you ready to dig in immediately when they come out of the oven. Please hold off and wait until they are cooled and you have frosted them to get the complete experience.

Speaking of frosting the recipe makes enough to cover 8 cupcakes but if you have some leftover this is excellent spread between a couple of graham crackers for a wonder treat for the cook.

You can find a downloadable/printable version of this recipe here.

Pumpkin Cupcakes

⅓ of a box of yellow cake mix

⅓ cup pumpkin puree

1 egg

3 Tablespoons milk

2 Tablespoons vegetable oil

½ teaspoon pumpkin pie spice

¼ teaspoon vanilla extract

Start by preheating your oven to the temperature your box of cake mix calls for, mine was 350°F. Line your cupcake pan with paper liners or grease really well.

Combine the pumpkin, egg, milk, oil, spice, and vanilla in a mixing bowl and combine well.

Add the cake mix and beat for up to 90 seconds.

Portion into cupcake pan and bake according to instructions on your cake mix.

 

 Mine was baked at 350°F for about 20 minutes.

Cool in pan for 10 minutes then move to a cooling rack and cool completely.

Small Batch Cream Cheese Frosting

¼ cup butter, softened

4 oz cream cheese, softened

1 teaspoon vanilla extract

2 cups powdered sugar

Seasonal sprinkles if desired

Beat the softened butter, cream cheese, and vanilla extract until combined and starting to get fluffy.

Slowly add the powdered sugar beating until well combined and creamy.

Move frosting to a decorating bag equipped with a large decorating tip. Decorate your cupcakes as desired.