Directions:

1. Preheat oven to 350 degrees. Place tin or paper liners in cups and set aside until ready to fill.

2. Pour the dry mix in a large mixing bowl. With a wire whisk, loosen up the mix. Start adding all of the ingredients one at a time, and stir with a rubber spatula after each addition.

3. When all ingredients are incorporated, change over to a hand held mixer. Mix for about 2 to 3 minutes until nice and fluffy looking.

4. Cover the bowl with foil or plastic wrap. Chill batter in the fridge for about 20 minutes.

5. Take out of the fridge and fill the cupcake tins. I used an ice cream scooper. If you don’t have one, use about 1/3 cup batter for each cupcake. You should have enough for 18 cupcakes.

6. Bake for about 20 to 25 minutes; turn pan around after about 12 minutes for even baking. Cupcakes are done when a wooden skewer or toothpick comes out clean or with dry crumbs.

7. Cool pan on rack for about 10 minutes. Remove cupcakes from pan and cool on rack until completely cooled.

8. In the meantime, place all your frosting ingredients in a large mixing bowl. Mix until fluffy using a hand held electric mixer.

9. When cupcakes are completely cooled, frost each one. You will have enough frosting for each cupcake. Decorate with your favorite sprinkles.

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Cake Mix Harvest Cupcakes with Creamy Cinnamon Frosting

Here's a simple recipe using a cake mix and a few pantry ingredients. You don't want to miss the most delicious, fluffy cinnamon frosting. Enjoy1

Course Autumn Dessert, Cupcake, Dessert, Harvest Dessert

Cuisine American

Keyword autumn desserts, cupcake, cupcakes, fall desserts, harvest

Servings 18 cupcakes

Calories 165 kcal

Author Pam

Ingredients

• 1 box yellow, white, or vanilla cake mix
• 1 large egg
• 2 egg whites from 2 large eggs
• 1/2 can pumpkin — not pumpkin pie filling; pumpkin should be the only ingredient listed on the can
• 5 tbsp unsalted butter — melted and cooled
• 1/2 cup apple juice
• 1/4 cup cold water
• 1 tsp cinnamon
• 1/2 tsp pumpkin pie spice
• 2 tsp vanilla extract

Fluffy cinnamon frosting

• 1 1/2 cups marshmallow fluff — mist a measuring cup with cooking spray for easy removal
• 1 1/2 cups whipped cream cheese
• 1/2 tsp vanilla extract
• 1 tsp cinnamon
• 1/4 cup sifted powdered sugar

Instructions

1. 1.Preheat oven to 350 degrees. Place tin or paper liners in cups and set aside until ready to fill.

   2.Pour the dry mix in a large mixing bowl. With a wire whisk, loosen up the mix. Start adding all of the ingredients one at a time, and stir with a rubber spatula after each addition.

   3.When all ingredients are incorporated, change over to a hand held mixer. Mix for about 2 to 3 minutes until nice and fluffy looking.

   4.Cover the bowl with foil or plastic wrap. Chill batter in the fridge for about 20 minutes.

   5.Take out of the fridge and fill the cupcake tins. I used an ice cream scooper. If you don’t have one, use about 1/3 cup batter for each cupcake. You should have enough for 18 cupcakes.

   6.Bake for about 20 to 25 minutes; turn pan around after about 12 minutes for even baking. Cupcakes are done when a wooden skewer or toothpick comes out clean or with dry crumbs.

   7.Cool pan on rack for about 10 minutes. Remove cupcakes from pan and cool on rack until completely cooled.

   8.In the meantime, place all your frosting ingredients in a large mixing bowl. Mix until fluffy using a hand held electric mixer.

   9.When cupcakes are completely cooled, frost each one. You will have enough frosting for each cupcake. Decorate with your favorite sprinkles and enjoy!

Love these cupcakes!

 

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