Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting

Name: Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 24 cupcakes
Ingredients: 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

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Recipe by WJKing

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!

READY IN: 40mins

YIELD: 24 cupcakes

UNITS: US

INGREDIENTS

Nutrition

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

DIRECTIONS

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.

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