Sep 2, 2012

Cinnamon Cupcakes With Pumpkin Pie Frosting

Have I mentioned how much I love Fall? I'm pretty sure I've mentioned it one or two...or a thousand times. So, it should be no shock to you that I found a way to put my love for Fall into a cupcake form! These are really easy to make and taste like a slice of Thanksgiving in your mouth!

1 box french vanilla cake mix
1 cup water
1/2 cup vegetable oil
3 large eggs
2 teaspoons cinnamon

1 16oz container buttercream frosting
1/2 cup pumpkin puree (not pumpkin pie mix)
1 tsp cinnamon
1 tsp nutmeg
1 1/2 tablespoon cornstarch

Preheat oven to 325 degrees F. Combine cake mix, water, oil, eggs and cinnamon. Fill each lined cupcake tin 2/3 full and bake for 18 to 20 minutes. While the cupcakes are baking combine buttercream, pumpkin puree, cinnamon, nutmeg and cornstarch using a hand mixer on medium speed until well combined. If frosting is too thin, add more cornstarch. Allow cupcakes to cool before frosting. Garnish with a sprinkle of nutmeg.