Easy Pumpkin Cupcakes 🎃🎃 by Cassie Gingher - Musely
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Easy Pumpkin Cupcakes 🎃🎃

posted in Food & Drink > Recipes
  • Combine entire packet of cake mix and can of pumpkin purée in large bowl until throughly mixed. (Omit other ingredients listed on box). Bake according to box for cupcake recipe. Frost with choice icing. Cream cheese frosting recipe on following page. It is that simple! A favorite in my house all year long


    8 oz (224g) full-fat cream cheese, softened to room temperature
    1/4 cup (60g) unsalted butter, softened to room temperature
    2 cups (240g) confectioners' sugar
    1-2 Tablespoons (15-30ml) cream or milk
    1 teaspoon vanilla extract


    In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add the confectioners’ sugar and 1 Tbsp cream. Beat for 2 minutes. Add the vanilla and 1 more Tbsp cream if needed to thin out. Beat for 1 minute.

  • Taste the frosting and add a pinch of salt if too sweet.

    Frost cooled cupcakes immediately before serving. Unfrosted cupcakes remain fresh covered tightly at room temperature for 2 days. Store frosted cupcakes in the refrigerator for up to 3-4 days and allow to come to room temperature before serving.


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