Now that’s a mouthful! I stocked up on pumpkin yesterday so of course I needed to make something using it. I saw these on Carrots N Cake in a guest post from Courtney of Sweet Tooth, Sweet Life and I knew I had to try them.
I didn’t have any applesauce on hand so I ended up using the original recipe instead (i.e. not one bit healthy :)). I generally don’t use box mixes but it definitely cut the prep time in half! These cupcakes are amazing! So moist and perfectly light in texture. The flavor is terrific…not overloaded with spice or pumpkin, but a perfect balance of both.
The honey cinnamon cream cheese frosting is incredible! Not overwhelmingly sweet with subtle cinnamon and honey notes. I will definitely make this again and try it on different cupcakes as it seems very versatile.
We are headed to my brothers house to watch the game this afternoon so I will be bringing these to share! I definitely do not need to be eating too many of these, though I could easily eat the whole batch! :D
Pumpkin Spice Cupcakes with Honey Cinnamon Cream Cheese Frosting
Pumpkin Spice Cupcakes
Makes 24 cupcakes
- 1 package (18.25 oz.) spice cake mix
- 1 can (15 oz.) pumpkin
- 3 large eggs
- 1/3 cup vegetable oil
- 1/3 cup water
- 1/2 tsp cinnamon
- 1/4 tsp pumpkin pie spice
Preheat oven to 350 degrees. Paper-line or grease 24 muffin cups.
Blend cake mix, pumpkin, eggs, oil, water, cinnamon, and pumpkin pie spice until moistened. Beat on medium speed for 2 minutes. Pour batter into prepared muffin cups, about 3/4 full.
Bake for 18-23 minutes or until wooden toothpick inserted into center comes out clean. After 10 minutes, remove from pans, place on wire racks, and cool completely.
Prepare frosting (recipe below) and spread evenly on cupcakes.
Honey Cinnamon Cream Cheese Frosting
- 1/2 cup butter, softened
- 4 oz. cream cheese
- 1 tsp. cinnamon
- 1 tbsp. honey
- 2-4 cups powdered sugar
- 1-2 tbsp. milk
Cream butter until light and fluffy. Add the cream cheese and beat for another 2 minutes. Add the honey and cinnamon, and gradually add the powdered sugar one cup at a time. Add the milk and more powdered sugar (if needed) until you get your desired consistency.