Recipe by Cupcakebakinfeind
"Definitely a hit for Halloween!"
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2 1/2 cups
1 (15 ounce) can
solid-pack pumpkin puree
2 1/3 cups
pumpkin pie spice
1 (8 ounce) package
cream cheese, softened
These were very tasty cupcakes. I was hoping they would be a little lighter and less dense. My first pan ended up a bit under-done in the center, even though the toothpick came out clean, so I left the second pan in for about 27 minutes (better). The cinnamon cream cheese frosting is delicious!
Frosting was wonderful but cake was not worth the effort.
thank you for the recipe, the cake was wonderful, it was moist and light. I admit I made a few small changes like I put in the sugar half white half brown and I mixed the spices myself. But I strongly recommend this to everyone!
Made exactly as written and they are super moist and great spice ratio. They don't need oil to make them moist as some reviewers suggested and they don't need extra spice
All I kept tasting was the sugar in my mouth.
This review is for the frosting only. Very good as written. Did not change a thing and it was very yummy. Will use again.
The icing is amazing. The perfect amount of cheese and sweetness the icing is light and the hint of cinnamon is delicious. The cake however, was not what I was hoping for. The cake was moist but very dense.
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Spice Cupcakes With Cream Cheese Frosting
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 124
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