Pumpkin Cupcake

Yet another pintersting recipe has been successfully completed and this one is much sweeter than the last

I work with an office full of foodies, so there's no lack of treats on any given week, but what better season for food than Fall? Everything just tastes better. And y'all, there's nothing better than a little pumpkin in October {or November}.

Enter this:

recipe adapted from Sweet Verbena
Angels basically start singing when you bite into these cuppies.

Believe it or not, before I was a mommy blogger, I was a baking blogger. Yep, I had a food blog. So, trust me when I say I've baked my fair share of cupcakes. And this recipe? Well, it is beyond words.

I've categorized it as one of my top three cupcakes ever.

Have I talked you into tasting the recipe? Because I haven't told you the best part yet...It's extremely easy to prepare!

So, get to baking! You can thank me later.

 Pumpkin Cupcakes with Spiced Cream Cheese Frosting


For the Cake:
1 Classic Yellow Cake Box {your preference of brand but I used Pillsbury}
1 15 oz can of pumpkin
2 eggs
½ tsp pumpkin pie spice

For the frosting:
8 oz. cream cheese {almost room temp}
1 stick of butter {almost room temp}
¼ tsp pumpkin pie spice
2 cups confectioner’s sugar


1. Preheat oven to 350 degrees.
2. Beat the cake package, can of pumpkin, eggs and pumpkin spice together with an electric mixer. {you can honestly do this by hand if you prefer}
3. Fill cupcake tins 3/4 full with badder.
4. Bake for  16 minutes {every oven bakes differently!}
 5. While the cupcakes are baking, clean out that mixing bowl and start the frosting.
 6. Beat the cream cheese, butter and spice together.
7. Add sugar to mix in thirds. 
9. Let cupcakes cool in tins for 2 minutes then transfer to cooling wracks to finish.
10. Once completely cooled frost them and enjoy!

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