PUMPKIN CUPCAKES WITH CINNAMON CREAM CHEESE FROSTING

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Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting image

from Kraft foods "Food & Family" magazine - DELICIOUS, & easy! I planned to make them with my children one afternoon, but arrived home to discover my pumpkin-loving 12 year old had made these all by himself!

Provided by WJKing

Categories     Dessert

Time 40m

Yield 24 cupcakes

Number Of Ingredients 10

18 ounces spice cake mix
1 cup sour cream
1 (15 ounce) can pumpkin
1/4 cup oil
3 eggs
8 ounces cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla
16 ounces powdered sugar
1 1/2 teaspoons ground cinnamon

Steps:

  • Heat oven to 350.
  • Beat first 5 ingredients with mixer until well blended.
  • Spoon into 24 paper-lined muffin/cupcake cups.
  • Bake 20-22 minutes, or until toothpick inserted in centers comes out clean.
  • Cool in pans 10 minutes; remove from pans. Cool completely.
  • Beat cream cheese, butter and vanilla in large bowl with mixer until well blended.
  • Gradually beat in sugar.
  • Blend in cinnamon.
  • Spread over cooled cupcakes.
  • Store frosted cupcakes in refrigerator.

Nutrition Facts : Calories 268.9, Fat 12.9, SaturatedFat 5.4, Cholesterol 43.7, Sodium 204.3, Carbohydrate 36.8, Fiber 0.5, Sugar 29.4, Protein 2.7

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