Pumpkin Cupcakes with Cream Cheese Frosting (Carrotcake's Alter-Ego)

Pumpkin pie, pumpkin bread, pumpkin pancakes, pumpkin waffles pumpkin coffee, pumpk...yeah. You get the point: Pumpkin is one the most magical ingredients on planet earth! It's also my personal favorite ingredient for fall and winter. So for Thanksgiving, I HAD to make SOMETHING pumpkin. Cupcakes are simple, easy, desserts, so I tested out a canned pumpkin + cake mix concoction. The result? A moist, pumpkin-y cake, just begging for a smooth, homemade, cream cheese frosting.

Pumpkin Cupcakes with Cream Cheese Frosting

Ingredients:

For the Cake:
1 box      Yellow Cake Mix
1/2 can   Pumpkin
2 Tbsp    Cinnamon
1 Tbsp    Nutmeg
3 tsp       Ginger

For the Icing:
1 lb     Confectioner's Sugar
1 pack Low Fat Cream Cheese, softened

Method:
1. Line cupcake pan with baking cups.
2. Prepare cake according to package directions. Stir in pumpkin and spices until well combined. Pour into baking cups.
3. Bake cupcakes according to package directions; may need to add about 5 mins, as pumpkin gives cake extra moisture. Let cool completely before applying frosting.

4. In a medium mixing bowl, use a wooden spoon to beat the cream cheese until lumps are smoothed.
5. With a whisk, briskly whisk in sugar a little at a time until frosting is stiffened.

6. If you do not already have a piping bag, simply scoop icing into a large ziploc bag. Cut a small snip out the corner of the bag, and use to squeeze out icing unto cupcakes.

7. Pipe frosting unto cupcakes, decorate if desired, and serve.