Pumpkin Snickerdoodle Cupcakes

• Vegetarian

• Produce

  • 15 oz Pumpkin puree

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 5 1/2 tsp Cinnamon
  • 3 1/2 cup Powdered sugar
  • 1 tbsp Pumpkin pie spice
  • 1/4 cup Sugar
  • 4 tsp Vanilla
  • 1 box Yellow or white cake mix

• Oils & Vinegars

  • 1/2 cup Applesauce or oil

• Dairy

  • 14 tbsp Butter
  • 8 oz Cream cheese
  • 1/3 cup Milk

Found on yourcupofcake.com

Ingredients

• 1 box yellow or white cake mix (you can use Spice mix and omit spices)
• 1 Tbsp. pumpkin pie spice
• 1 tsp. cinnamon
• 15 oz. pumpkin puree
• 3 eggs
• 1/2 C. applesauce or oil
• 1/3 C. milk
• 2 tsp. vanilla extract
• 6 Tbsp. butter, melted
• 1/4 C. sugar
• 1 Tbsp. cinnamon
• 1/2 C. butter, softened
• 8 oz. cream cheese
• 1 1/2 tsp. cinnamon
• 2 tsp. vanilla extract
• 3 1/2 - 4 1/2 C. powdered sugar

Directions

• 1. Preheat oven to 350 degrees and line pans with cupcake liners.
• 2. Sift cake mix, pumpkin pie spice and cinnamon into a bowl an set aside.
• 3. In a large bowl, combine pumpkin, eggs, applesauce, milk and vanilla extract.
• 4. Stir in cake mix and spices.
• 5. Fill cupcake liners 3/4 full and bake for 17-22 minutes or until an inserted knife comes out clean.
• 6. Place your melted butter in a small bowl.
• 7. Combine sugar and cinnamon in another small bowl.
• 8. Use a pastry brush to brush melted butter on the tops of your cupcakes (they can be cooled or nearly cooled), then roll the tops of the cupcakes into your cinnamon-sugar to get that snickerdoodle look.
• 9. Frosting: Beat butter and cream cheese. Add cinnamon and vanilla extract and slowly add in powdered sugar until you reach your desired consistency. Add 1 Tbsp. milk if it becomes too thick.
• 10. Pipe onto cooled cupcakes and sprinkles extra cinnamon-sugar on top!