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Categories:
ground cinnamon ground ginger nutmeg ground allspice ground cloves pumpkin pie spice sour cream pumpkin puree vegetable oil eggs cream cheese unsalted butter vanilla sugar maple syrup
Viewed: 15 - Published at: a year agoIngredients
- 3 tbsp ground cinnamon
- 2 tsp ground ginger
- 2 tsp nutmeg
- 1 1/2 tsp ground allspice
- 1 1/2 tsp ground cloves
- 1 (18.25 ounce) box Duncan Hines Signature Spice Cake
- 1 (3.4 ounce) package instant vanilla pudding mix
- 1 1/2 tsp pumpkin pie spice
- 1/2 cup sour cream
- 1 cup pure pumpkin puree
- 1/2 cup vegetable oil
- 3 eggs, lightly beaten
- 2 8-ounce packages of cream cheese, softened
- 1/2 cup (4 ounces) unsalted butter, softened
- 1 tsp pure vanilla extract
- 1 1/2 lb (about 5 3/4 cups) confectioners' sugar
- 1 tbsp pure maple syrup
Method
- Preheat oven to 350F.
- Line muffin tin with paper liners or spray with non-stick cooking spray.
- In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, pumpkin pie spice, sour cream, pumpkin, oil, eggs, and vanilla.
- Beat for about two minutes on medium speed until well combined.
- Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.
- Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched.
- Allow cupcakes to cool inside muffin tins for about 10 minutes.
- Remove cupcakes from muffin tins and allow to fully cool on a wire rack.
- Once cupcakes are cool, prepare your frosting.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-high speed for about 5 minutes.
- Add in the butter and continue beating for another 2-3 minutes.
- Turn the mixer down to low speed and gradually add in the confectioners' sugar until it is completely incorporated.
- Add in vanilla and mix until incorporated.
- Turn off the mixer and check the frosting for taste and texture.
- Turn the mixer back up to medium-high speed and beat the mixture for about 3-4 minutes or until light and fluffy.
- Pipe the frosting onto the cooled cupcakes.
