October 21, 2012

Easy Pumpkin Spice Cupcakes

My friends who know me well are always shocked when they see a cake mix in my pantry.  I usually end up having to toss them because they're a year or two passed the expiration.  There's just no comparison to the taste and texture of a homemade cake.  So I found one lonely spice cake the other day that was just a month beyond its shelf life.  I wanted to dress it up a bit so I added a few other ingredients and came up with these.  They were really yummy and make a fun fall treat for the kids!

1 spice cake mix (18.25 ounces)
1 cup canned pumpkin
3 eggs
1/4 cup canola oil
1/4 cup water
1/4 teaspoon allspice

In a large mixing bowl, combine cake mix and remaining ingredients.  Beat with electric mixer for 2 minutes or until thoroughly combined.  Fill 18 paper lined muffin tins 3/4 full with batter.  Bake in a 350 degree oven for 18-21 minutes or until wooden toothpick inserted in middle comes out clean.  Remove from oven and cool cupcakes on wire rack.  Frost or drizzle with glaze.

Maple Cinnamon Cream Cheese Frosting

4 ounces (1/2 block) light cream cheese
2 tablespoons pure maple syrup
1/2 teaspoon cinnamon
1/2 tablespoon butter
1-1/2 cups confectioners sugar

In  a medium bowl, beat the cream cheese, maple syrup, cinnamon and butter.  Add confectioners sugar and beat until smooth and creamy.  Frost or drizzle cooled cupcakes.  (I always use the lower fat cream cheese, which makes this frosting a little runnier-if you like, you can chill it in refrigerator before frosting to firm it up a bit.)

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