Pumpkin Cupcakes with Cream Cheese Frosting

Cupcakes:

1 pkg. (2-layer) spice cake mix

1 cup sour cream

1 can (15 oz) pumpkin

1/4 cup oil

3 eggs

 Frosting:

1 pkg (8 oz) cream cheese, softened

1/4 cup butter

1 tsp. vanilla

1 pkg (16 pz) powdered sugar

1 1/2 tsp. ground cinnamon

 

Bake at 350 degrees

 

Beat the first 5 ingredients with mixer until well blended; spoon into 24 paper-lined muffin cups.

 

Bake 20-22 mins. or until toothpick inserted in the center comes out clean.  Cool in pans for

10 mins.; remove from pans.  Cool completely.

 

Beat cream cheese, butter and vanilla in a large bowl with mixer until well blended.  Gradually

beat in powedered sugar.  Blend with cinnamon.  Spread over cupcakes.

 

Store cup cakes in refrigerator.