my favorite time of year!
well, its a close second to summer.
but you cant make pumpkin cupcakes in summer.
preheat your oven to 350 degrees
you will need:
box of cake mix (and the fixins)
this is the coffee i used
for the frosting you will need
one jar of vanilla
again, this is what i used.
especially good with a cup of the archer farms coffee
mix the eggs, dry cake, half the can of pumpkin, oil, and coffee.
i substituted the water with coffee. so however much water it says to add, just use that much coffee
i brewed mine really strong.
after its all mixed i added cinnamon and nutmeg
i didnt measure, i just guessed, tasted the batter, and guessed some more
yes, i ate the raw batter, and i didnt die
bake your cupcakes for 8 to 10 min.
transfer to cooling racks.
while the cakes are cooling whip up the frosting.
i was lazy this particular day so i used premade vanilla frosting.
mix the vanilla frosting, a little of the pumpkin creamer, and some nutmeg.
the frosting will be runny, thats where the powder sugar comes in. add a little at a time until the frosting is firm again.
(i forgot to take photos of the frosting process, instead i was photographing this guy)
what a cute kid.
so, because i lack all evidence of myself frosting the cupcakes we will just assume they were magically frosted by a ghoul, or a genie or whathave you.
sprinkle with a little cinnamon and drizzle with caramel
or, if you have little kiddies just throw a few candy corns on there and party!