Easy Pumpkin Cupcakes with Spiced Whipped Cream Frosting
Course: DessertsServings
4
servingsPrep time
30
minutesCooking time
40
minutesMy daughter loves this recipe as it was easy to make and turned out a delicious moist cup cake with a good frosting that wasn’t to sweet. These were great and she loved using just store bought pie dough to cut out the fall shapes for the top of each cupcake.
Ingredients
1 box yellow cake mix
1 can Libby’s Pumpkin Puree
1-2 teaspoons pumkin pie spice
1/4 teaspoon cinnamon
- Frosting
2 cups whipping cream
1/2 cup powdered sugar
Pumpkin Pie Spice or Cinnamon
- Cookie Decorations
Store bought pie dough
1/4 cup sugar
2 Tablespoons cinnamon
Directions
- Preheat oven to 350. Line 2 muffin tins with muffin liners.
- Follow cake mix directions, add the rest of the ingredients and combine.
- Spoon batter into prepared pans and bake for 20-22 minutes.
- Allow to sit in pan for 10 minutes then remove to cool completely.
- Frosting
- In a large bowl, beat cream until it begins to thicken, add the sugar and beat until soft peaks form. Add the spice and continue to beat until thickened to spreading or pipping consistency.
- Cookie Decorations
- Leave dough on counter about 15 before rolling out. Preheat oven to 350.
- On a large cutting board, sprinkled with flour, roll out the dough and using small fall cookie cut outs, cut out fall festive cookies and place on a parchment lined cookie sheet.
- Bake for 8-10 minutes and allow to cool completely before sticking into the frosting on top of each cupcake.
