Pumpkin Patch Cupcakes with Cinnamon-Cream Cheese Frosting

 

Who doesn't LOVE FALL?! I am mezmerized by the changing colors and cooler weather.  I get so excited the first time I'm able to wear a sweater and boots.  There are several pumpkin patches in the area where, not only can you purchase a pumpkin, but you can spend the day taking hayrides and drinking cider. It's simply a perfect family outing.  It's this time of year that inspired me to make these yummy pumpkin patch cupcakes.  These are so good! I'm not sure which part is better...the fluffy pumpkin cake, or the cinnamon-cream cheese frosting, but combined, they're the perfect combination to welcome Fall.   I hope you enjoy them!

You'll need:
1 (15 ounce) can canned pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon apple pie spice
1 (18.25 ounce) package yellow cake mix with pudding
1/4 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
1/2 cup butter, softened
 1 (8 ounce) packages cream cheese, softened
 4 cups confectioners' sugar
 2 teaspoon ground cinnamon
 2 teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with cupcake liners. Whisk together the pumpkin, cinnamon, cloves and apple pie spice. Set aside.

In a large bowl, mix together the cake mix and oil. Beat in the eggs, then fold in the pumpkin mixture. Stir in the vanilla.

Pour batter into prepared pan. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

To make cream cheese frosting: Cream together the butter and cream cheese until light and fluffy. Beat in the confectioners' sugar, mixing until smooth. Stir in the cinnamon and vanilla. Spread frosting over cooled cupcakes.

Thank you to Sinful Southern Sweets!