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Thursday
Oct272011

Guest Post: Pumpkin Cupcakes with Cream Cheese Frosting

I'm excited to have a guest post from my cousin Hayley today. She's graduating in December from Wichita State University, is a fantastic baker, an awesome writer, and just an all around great person. If you haven't noticed, writing and grammer were not my best subjects in school so I'm hoping she'll rub off on me a bit. I've been majorly slacking in the pumpkin department this fall so thank you Hayley for swooping in with these delicious looking cupcakes.

Enjoy (both Hayley's post and the cupcakes)!

Pumpkin Cupcakes

Pumpkin is one of my favorite ingredients to use during fall. Pumpkin pie, naturally, pumpkin bread, baked pumpkin, and my mother's autumn party staple, pumpkin dip. It has become such a versatile ingredient and has been transformed to be used for so many different recipes! Why, I've even seen a pumpkin lasagna recipe before. But this little quickie that I made takes it back to the basics, Pumpkin Cupcakes. It's a pretty low-stress recipe except for when it comes to the actual icing of the cupcakes, which is not a great skill of mine. The simplicity of the recipe speaks for itself in taste, however, so enjoy!

Recipe adapted from Real Simple Magazine

Ingredients

18.5-ounce box yellow cake mix (plus the ingredients called for in the package directions)
1/2 teaspoon pumpkin pie spice
1 15 ounce can of pumpkin puree
8-ounce bars cream cheese, at room temperature
2 cups confectioners’ sugar
24 pieces candy corn (optional)

Directions
Heat oven to 350° F. Line two 12-cup muffin tins with paper liners. Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.

 Divide the batter among the prepared muffin tins and bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool.

Meanwhile, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn. 

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