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Pumpkin Spice Cupcakes
Pumpkin Spice Cupcakes

Before you jump to Pumpkin Spice Cupcakes recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Becoming A Healthy Eater

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We hope you got benefit from reading it, now let’s go back to pumpkin spice cupcakes recipe. You can cook pumpkin spice cupcakes using 20 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to make Pumpkin Spice Cupcakes:
  1. Use Homemade Pumpkin Pie Spice
  2. Get ground cinnamon
  3. You need ground ginger
  4. You need nutmeg
  5. You need ground allspice
  6. Take ground cloves
  7. Prepare Cupcakes
  8. You need (18.25 ounce) box Duncan Hines Signature Spice Cake
  9. Get (3.4 ounce) package instant vanilla pudding mix
  10. Take pumpkin pie spice
  11. Get sour cream
  12. You need pure pumpkin puree
  13. Take vegetable oil
  14. Use eggs, lightly beaten
  15. Prepare Cream Cheese Frosting
  16. Use 8-ounce packages of cream cheese, softened
  17. Provide (4 ounces) unsalted butter, softened
  18. Get pure vanilla extract
  19. Take (about 5 3/4 cups) confectioners' sugar
  20. Get pure maple syrup
Steps to make Pumpkin Spice Cupcakes:
  1. Preheat oven to 350°F. Line muffin tin with paper liners or spray with non-stick cooking spray.
  2. 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.
  3. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.
  4. 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.
  5. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.
  6. 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.
  7. 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.
  8. Pipe the frosting onto the cooled cupcakes.

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