pumpkin cupcakes with maple buttercream icing

Pumpkin Pie Cupcakes

Ingredients

1 package (18.25 oz.) yellow cake mix (no pudding in the mix)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/4 cups water
2 tablespoons vegetable oil
3 eggs
3/4 cup canned pumpkin
Yield: Makes about 24 standard cupcakes or 5 Mini Tasty-Fill cakes.*

Directions

Preheat oven to 350°F.
Line standard muffin pan with baking cups.
In large bowl, combine cake mix, cinnamon, and nutmeg.
Add water, oil and eggs; beat with electric mixer 2 minutes.
Add pumpkin; mix until well blended.
Spoon into baking cups.
Bake 25-30 minutes or until toothpick inserted in center comes out clean.
Allow cupcakes to cool in pan on cooling rack for 5-8 minutes.
Remove cupcakes from pan; cool completely.
*Any of our cupcake recipes may be prepared in our Mini Tasty-Fill pans. Spray pans with vegetable pan spray, then fill each with about 1/2 cup batter. Place pans on cookie sheet and bake 14-16 minutes. Cool in pan on cooling grid for about 8 minutes; remove from pan and cool completely before filling and icing.

Maple Buttercream Icing
Ingredients

4 cups (16 oz.) confectionery sugar, sifted
6 tablespoons butter
3-4 tablespoons half and half
1 1/2 teaspoons maple flavoring
Yield: Makes 2-1/4 cups.

Directions

In a medium bowl, combine all icing ingredients.
Beat until smooth.