Tuesday, October 10, 2017

Mickey Pumpkin Spice Cupcakes

You are going to LOVE these
Mickey Pumpkin Spice Cupcakes
with pumpkin spice cream cheese frosting
and ginger snap cookies!

*makes 18 standard-size cupcakes

Cupcake Ingredients:

1 box yellow cake mix
1/2 cup vegetable oil
3 whole eggs
1 (15 ounce) can pumpkin puree (100% pumpkin)
1 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spice
1/4 teaspoon ground cinnamon
cream cheese frosting (recipe below)
ginger snap cookies (1 per cupcake)
candy corn pumpkins (1 per cupcake)

Cupcake Directions:

Preheat oven to 350º.

Pour cake mix into a large mixing bowl. Add: oil, eggs, pumpkin, vanilla, pumpkin pie spice, and cinnamon. Mix well with an electric mixer until you have a thick, creamy batter. 

Place 18 cupcake liners in cupcake pans. Using a large spoon (or ice cream scoop), fill 2/3 of the way full with batter.

Set pans in oven and bake at 350º for 18 minutes.

Remove from oven and let cool completely. 

Make frosting (recipe below). Swirl a mound on top of each cooled cupcake.

Using a sharp knife, cut ginger snap cookies in half. Place one half at an angle on top of each cupcake, pressing into the frosting to secure. Do the same for the other side.

Set one candied pumpkin onto the top center of each cupcake and gently press down.

Add another sprinkle of pumpkin pie spice to the top of each cupcake.



Cream Cheese Frosting Ingredients:

1 (8 ounce) brick cream cheese, softened to room temperature
1/2 cup unsalted butter, softened to room temperature
1 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spice
4 cups powdered sugar

Cream Cheese Frosting Directions:

Place softened cream cheese in a large mixing bowl. Add: butter, vanilla, and pumpkin pie spice. Mix with an electric mixer on high until creamy. Add powdered sugar, one cup at a time, mixing well after each cup has been added.

Spoon frosting into a cake decorating bag fitted with a star tip. (I used a Wilton 1M.) Return to cupcake directions above.

1 comment:

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