Pumpkin Spice Cake With Honey Frosting

Super San Mateo Chefs's Note:

These cupcakes were amazing. Made for my sister's baby shower in the fall. Adapted from Sandra Lee's Semi Homemade magazine. Her recipe was for a 9 inch cake. I adapted it to make approx. 48 cupcakes and made the frosting from scratch.

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Serves: 24

Yield: 48.0 cupcakes

Pumpkin Spice Cake

• 2 (18 ¼ ounce) boxes vanilla cake mix
• 2 cups apple cider or 2 cups juice
• ¾ cup vegetable oil
• ½ cup water
• ¼ cup honey
• 3 large eggs
• 2 teaspoons pumpkin pie spice
• 1 cup sour cream

Honey Frosting

• 1 (8 ounce) package cream cheese , softened
• ½ cup butter , softened
• ½ teaspoon pumpkin pie spice
• 6 cups powdered sugar
• 1 tablespoon cream of tartar
• 2 tablespoons honey

Directions:

1. Preheat oven 350 degrees.
2. Spray the bottoms and sides of the cupcake tins. You can also use paper cups.
3. In a large bowl, combine cake mixes, cider, oil, water and honey. Beat at low speed with electric mixer until combined.
4. Add eggs one at a time.
5. Add spice mix and beat until combined.
6. Stir in sour cream.
7. Pour batter into cupcake tins about 3/4 filled.
8. Bake for 30 minutes or until wooden pick comes out clean.
9. Cool in pan for 10 minutes.
10. Remove from pan.
11. Wait until completely cooled before frosting.
12. For the Frosting: Beat cream cheese, butter and honey with electric mixer until light and fluffy.
13. Gradually add sugar, spice and cream of tartar, beating well until you reach spreading consistency.