pumpkin spice cupcakes
Sweet cranberry icing tops seasonal pumpkin cupcakes.
  • Makes: 12 servings
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Difficulty Rating: Easy

  • Recipe Created By:
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Instructions

  1. For the iced cranberries, roll berries in corn syrup until well coated. Place in a deep-sided dish with the sugar. Roll back and forth until cranberries are well-coated and allow to rest for two hours in the refrigerator.
  2. For cupcakes, heat oven to 350 degrees. Spray 12 full-sized cupcake cups or 36 mini cups generously with cooking spray.
  3. Combine cake mix with pumpkin puree until very well combined. It will be very thick. Spoon prepared muffin tin and bake for 15 minutes if using full-sized cups, or 9 to 12 minutes for mini cups.
  4. For icing, place all ingredients in a food processor. Process until very creamy and well combined, using a spatula at intervals to scrape the sides. Spoon a generous dollop on top of each cooled cupcake.

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