This morning I noticed I have a yummy can of pumpkin in the cupboard. I bought it about 2 months ago, intending to make pumpkin muffins or cupcakes but hadn't found the time yet. Every Spring I get antsy to make cupcakes. I think it's the arrival of the sun after so many months of living under a mushroom soup sky.
While going through some of my bookmarks and files I found this pumpkin cake recipe - which uses a butter style cake mix in the ingredients. I know many of my readers may have a butter cake mix in their cupboard right this minute and are thinking hey, I'll make some cupcakes!
Pumpkin Cake with Cream Cheese Frosting
1/3 c sugar
1/3 c vegetable oil
3 eggs
1 15-oz can pumpkin
1 box Pillsbury butter cake mix
2 t cinnamon
1/2 t ginger
1/2 t cloves
1/2 t nutmeg
Add the dry to the wet mixture and beat 2 minutes at moderately high speed. Pour into a prepared 10X15" pan or use in cupcake liners and bake 30 minutes for the cake or approximately 18-20 minutes for cupcakes (check for doneness) at 350 degrees. Cool before frosting.
Frosting
8 oz. cream cheese at room temperature
1 stick butter, at room temp
3 3/4 c confectioner's sugar
1 t vanilla extract
Cream the butter and cheese together in a large bowl on low speed til blended. Gradually add the sugar, blending on low til incorporated. Add the vanilla and increase the speed to medium. Blend about a minute more or til smooth. Frost the cake and refrigerate.
