Pumpkin Cupcakes

Another fast seller for Timmy's 5th Grade Bake Sale was the Pumpkin Cupcakes with Cream Cheese Frosting. Shockingly, it's another recipe from my friend, Martha, however, credit should be traced back to her best friend, Andrea. It was a really easy recipe that produced amazingly moist cupcakes. The frosting was courtesy of my friend, LaDawna, who spent the night before the bake sale making and frosting baked goods with me.

• 1 box yellow cake mix
• Ingredients called for on the box of cake mix, MINUS the water
• 1 can pumpkin puree
• ½ tsp. pumpkin spice (I didn't have pumpkin spice, so I used ¼ tsp. allspice)

DIRECTIONS

1. Preheat oven to 350 Degrees.
2. Line 2 muffin tins.
3. Mix yellow cake mix with all of the ingredients, EXCEPT the water. Add the can of pumpkin, plus the pumpkin spice.
4. Bake at 350 Degrees for approximately 18-22 minutes.
5. Cool and frost with Cream Cheese Frosting

Cream Cheese Frosting

• ½ cup (1 stick) of butter, room temperature
• 8 oz. (1 package) Philadelphia cream cheese, room temperature
• 2 - 3 cups powdered sugar
• 1 tsp. vanilla extract