I feel like Thanksgiving is fall’s last big hurrah until next year, which means it’s about time to trade in pumpkin spice everything for gingerbread and eggnog! What better way to indulge in the flavor of fall than these adorable (and super easy) pumpkin spice cupcakes this Thanksgiving!
Ingredients for Cupcakes:
1 box of spice cake mix
1 box of yellow cake mix
Dash of pumpkin pie spice
Dash of cinnamon (optional)
2 8 oz cans of pumpkin
2 cups of water
2/3 cup oil
Ingredients for Icing
8 oz of cream cheese
1 stick of butter
2 lb of powdered sugar
1 tsp of vanilla extract
Preheat oven to 350 & line cupcake pans
Mix both boxes of cake mix using instructions on box
Mix in both cans of pumpkin until you get a smooth consistency
Add in pumpkin pie spice and cinnamon until you get the desired amount. I’m not exactly sure how much I use, I like to taste test the batter until it’s pumpkin spicy enough!
Fill cupcake liners 2/3 full of batter and bake for 20 minutes or until the cupcakes pass the toothpick test.
Let cool before icing
Using a mixer (hand or stand), mix the butter and cream cheese until no longer solid.
Pour in powdered sugar a little bit at a time and continue mixing until you get a smooth consistency.
Add in a tsp of vanilla extract and mix thoroughly.
Pipe onto cupcakes generously
Sprinkle a bit of pumpkin pie spice on the tops for a festive fall effect!
If you try this recipe let me know how they turned out in the comments below!