Pumpkin Cupcakes with Spiced Cream Cheese Frosting

These delightful cupcakes are a fun fall treat, and would make a great Thanksgiving dessert for the folks who (gasp) do not care for pumpkin pie. (I find that little ones, especially, can't warm up to pumpkin pie. Poor them.) Lightly spiced and topped with a (also) lightly spiced cream cheese frosting, it's difficult to eat just one. Good thing this recipe makes plenty. And it starts with a cake mix, so it couldn't be easier.

In a large mixing bowl, combine the cake mix, pudding mix, pumpkin,

eggs, oil, water,

cinnamon, cloves

and vanilla. Beat on low speed until all the ingredients are moistened, then beat on medium speed for two minutes, scraping down the bowl once in a while. Scoop the batter into paper-lined or greased muffin cups and bake for 20 minutes. Let cool in the pan for a few minutes, then remove to cool completely on a wire rack.

For the frosting, combine the butter, cream cheese, vanilla and cloves

and beat until combined. Gradually add in the powdered sugar

and beat until smooth. Frost the cooled cupcakes

then refrigerate them for an hour or so to let the frosting set. Gobble, gobble!

One year ago: Curried Chicken and Wild Rice Soup
Two years ago: Crumb Topped Apple and Pumpkin Pie
Three years ago: Sweet Potato Pound Cake
Four years ago: Thanksgiving Side Dishes

Find more ideas at Hearth and Soul, Cast Party, What's Cooking, What's Cooking #2, Weekly Creative, Full Plate, Showcase Your Talent, Foodie Friday, Food Frenzy, Foodie Friday (#2), Foodtastic Friday, Friday Flash, Blog Strut.

Pumpkin Cupcakes with Spiced Cream Cheese Frosting

Cupcakes:
1 (2-layer size) yellow cake mix
1 4-serving size) vanilla instant pudding mix
1 cup canned pumpkin
1/2 cup oil
1/2 cup water
3 eggs
1 1/2 tsp. cinnamon
1 tsp. ground cloves
1 tsp. vanilla

Spiced Cream Cheese Frosting:
1 - 8 oz. package cream cheese, softened
1/4 cup butter, softened
1/4 tsp. ground cloves
1 tsp. vanilla
3 cups powdered sugar (or more)


For the cupcakes, beat cake mix, pudding mix, pumpkin, oil, water, eggs, cinnamon, cloves and vanilla in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes or until well blended.

Spoon batter into 24 lightly greased or paper-lined muffin cups, filling each cup 2/3 full.

Bake at 350 for 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely.

For the frosting, beat cream cheese, butter, vanilla and cloves in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth. Frost cooled cupcakes. Refrigerate frosted cupcakes for an hour to allow frosting to set.