Vanilla Pumpkin Cupcakes w/ Cinnamon Buttercream

 

The perfect cupcakes for the season, a moist Vanilla Pumpkin cake topped with Cinnamon Buttercream frosting.

Vanilla Pumpkin Cupakes with Cinnamon Buttercream at TidyMom.net

 

If you’ve been reading my blog for any time, you know my love affair with anything pumpkin. So when I spied Kraft’s Jello Instant Pumpkin Spice Pudding Mix I just KNEW I had to make something with it!! – not a pie, although they do have a yummy Triple Layer Pumpkin Spice Pie recipe on the Kraft website

I had visions of cupcakes! A soft moist vanilla cupcake with just a hint of pumpkin! And why not top it off with Cinnamon Buttercream Frosting!……and hey, sprinkle a little cinnamon and sugar on top!!

Oh YUM!!! these cupcakes turned out even better than I had dreamed!?
I’m making another batch for thanksgiving!! What a great treat for the young, and not so young!

Grab up a few boxes of the Kraft Jello Pumpkin Spice Instant Pudding mix on Amazon or if you see it at your local grocer, it’s only available for a limited time!

 

Vanilla Pumpkin Cupcakes w/ Cinnamon Buttercream

Yield: 24 cupcakes

Vanilla Pumpkin Cupcakes w/ Cinnamon Buttercream

Ingredients

    Vanilla Pumpkin Cupcakes
  • 1 Box Betty Crocker Super Moist French Vanilla cake mix
  • 1 pkg. Jello Instant Pumpkin Spice pudding mix
  • 1 cup sour cream
  • 1 cup softened butter
  • 4 eggs
  • 1/2 cup milk
  • 1 tsp vanilla
  • 1/2 tsp Pumpkin Pie Spice
  • Cinnamon Buttercream Frosting
  • 1 cup real butter (softened)
  • 1 cup vegetable shortening
  • 1 pinch of salt
  • 1/4 tsp vanilla extract
  • 4 cups powdered sugar
  • 1 tsp cinnamon
  • 1/3 cup heavy whipping cream

Instructions

    Vanilla Pumpkin Cupcakes
  1. Preheat oven to 350° F. In a large bowl mix all ingredients, batter will be very thick.
  2. Bake cupcakes 23 mins (test with toothpick)
  3. Cinnamon Buttercream Frosting
  4. In a mixing bowl, blend butter and shortening until smooth. Add a pinch of salt, vanilla and cinnamon. Continue mixing until well blended. Gradually add powdered sugar 1 cup at a time, beating well after each addition. Eventually you will have a very thick gooey mixture. On the highest speed of your mixer, stream in the heavy whipping cream- pour nice and slow.
  5. Continue beating on high speed until frosting is fluffy.
  6. Sprinkle tops with cinnamon and C&H sugar!

Notes

*my first batch of cupcakes fell – not sure why because I don’t think they could have baked any longer – but they still tasted great and you couldn’t tell with the frosting on top!

http://tidymom.net/2009/vanilla-pumpkin-cupcakes-w-cinnamon-buttercream/

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ENJOY!

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