Ingredients
Pumpkin Spice Cake
- 1 box Betty Crocker Super Moist Spice Cake mix
- 3 Large eggs room temperature
- 50 g Vegetable oil ¼ cup
- 1 can Pumpkin puree
- 1 cup Milk (2% or Whole) room temperature
Cinnamon Brown Sugar Cream Cheese Frosting
- 8 oz Cream Cheese room temperature
- 113 g Unsalted butter ½ cup, room temperature
- 50 g Dark brown sugar ¼ cup
- 360 g Powdered sugar 3 cups
- ½ tsp Cinnamon
- 2 tsp Cream/Milk/Half & Half
- pinch Salt
Instructions
Cupcakes
- Preheat oven to 350°F
- Line two 12 cupake/muffin tins with liners
- Dump cake mix into a large bowl, and then add about 3/4 of the can of pumpkin puree into the cake mix.1 box Betty Crocker Super Moist Spice Cake mix | 1 can Pumpkin puree
- Add in your 3 eggs, 1 cup of milk and ¼ cup of vegetable oil3 Large eggs | 1 cup Milk (2% or Whole) | 50 g Vegetable oil
- Whisk mixture until combined, no dry mix remains.
- Spoon cake batter into tin, filling each liner about 2/3 of the way full
- Bake cupcakes for about 15-17 minutes on the center rack of your oven. A toothpick inserted will come out cleanly. The cake also begins to really be fragrant right when they are done.
- Remove cupcakes to a cooling rack immediately upon removing from oven. Let completely cool before frosting
Frosting
- In a large bowl or the bowl of your stand mixer add in your butter and brown sugar and beat until combined.113 g Unsalted butter | 50 g Dark brown sugar
- Add in your cream cheese and cinnamon until the frosting is smooth8 oz Cream Cheese | ½ tsp Cinnamon
- Add in powdered sugar 1 cup at a time, allowing sugar to be completely incorporated before adding the next cup. If your frosting feels or looks a little dry, add the 2 tsp of cream, milk or half & half.360 g Powdered sugar | 2 tsp Cream/Milk/Half & Half
- Add a pinch of salt and mix your frosting on medium low for about 2 minutespinch Salt
- Frost your cupcakes however you choose, and enjoy!