Pumpkin Spice Cupcakes with Honey Cinnamon Cream Cheese Frosting

Pumpkin Spice Cupcakes
Makes 24 cupcakes



1 package (18.25 oz.) spice cake mix
> Yellow cake mix
> 1 teaspoon ground cinnamon
> 1/2 teaspoon ground allspice
> 1/2 teaspoon ground nutmeg
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
Para 1 tsp:
> 1/2 teaspoon of cinnamon
> 1/4 teaspoon of ground ginger.
> 1/8 teaspoon of ground allspice or ground cloves.
> 1/8 teaspoon of ground nutmeg.

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.

Enjoy!

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