Ingredients Jump to Instructions ↓

  1. 1 18 1/2-ounce box yellow cake mix (plus the ingredients called for in the package directions)

  2. 1/2 teaspoon pumpkin pie spice

  3. 1 15-ounce can pumpkin puree

  4. 2 8-ounce bars cream cheese, at room temperature

  5. 2 cups confectioners' sugar

  6. 24 pieces candy corn

Instructions Jump to Ingredients ↑

  1. # 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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