Pumpkin Cupcakes

1. 1

   Preheat the oven to 350 degrees F. Spray the cake pan with nonstick cooking spray, coat with flour, and knock out the excess.

2. 2

   Combine the cake mix with the pumpkin puree and oil.

3. 3

   Beat with a hand mixer on medium until well incorporated, about 2 minutes.

4. 4

   Some pumpkin purees have more moisture than others, if the cake batter seems dry then add more pumpkin puree, 1/4 cup at a time.

5. 5

   Using an ice cream scoop, fill the molds 2/3 of the way to the top with batter.

6. 6

   Bake until the tops are golden brown and a toothpick inserted in the center comes out clean, about 12 minutes.

7. 7

   Cool for 5 minutes and remove to a wire rack to cool completely.

8. 8

   In a large bowl, combine the icing ingredients and mix together until well blended; the icing should be thick but have a pourable consistency.

9. 9

   If it's too thick add a little water to thin.

10. 10

    If you want the color to be more orange add a few drops of red and yellow food coloring.

11. 11

    Dip the top 1/2 of each cupcake into the icing and place onto a sheet pan fitted with a wire rack allowing the icing to drip down the sides.

12. 12

    Let icing set for 1 hour before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.