| Prep Time | 10 minutes |
| Cook Time | 20-25 minutes per batch |
| Passive Time | 30-35 minutes |
| Servings |
servings
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Ingredients
For the Chocolate Cake Mix
- 1 Betty Crocker Super Moist Chocolate Cake Mix
- 1 (15 oz) canned pumpkin
- 1 1/4 cup water
- 2 tbs vegetable oil
- 1/4 tsp nutmeg
- 1 tsp cinnamon
For the Pumpkin Cream Cheese Frosting
- 1 (8 oz) cream cheese frosting
- 1/2 cup butter, softened (not melted)
- 4 cups powdered sugar
- 1/4 cup canned pumpkin
- 1 tsp cinnamon
Ingredients
For the Chocolate Cake Mix
For the Pumpkin Cream Cheese Frosting
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Instructions
- Preheat oven to 350 degrees
- Put cupcake liners into 12 muffin tin pan. In a large bowl or kitchenmaid mixing bowl, mix the cake mix, canned pumpkin, eggs, vegetable oil, cinnamon and nutmeg until blended and creamy. Each liner should be 2/3 of the way through with batter. Bake for 20-25 minutes/per batch. Use a toothpick to check doneness (done when toothpick comes out clean)
- After the cupcakes have completely cooled, start making the frosting. Beat together the cream cheese and softened (not melted) butter until smooth. Add the powdered sugar, pumpkin and cinnamon until creamy. Frost cupcakes however you wish. Enjoy! 🙂