Does it count as homemade if you use a cake mix? Yes.
- 1 box yellow cake mix
- 3 eggs
- 1/3 C. canola oil
- 1 15 oz. can of pumpkin puree
- 2 1/2 t. ground cinnamon, divided
- 1/2 t. ground nutmeg
- 1/4 t. ground cloves
- 1 lb. very soft cream cheese
- 1 stick of very soft butter
- 3 1/2 to 4 C. powdered sugar
- 1 t. vanilla extract
- 1- 3 t. milk
Preheat the oven to 350 degrees. Line a 24-cup cupcake tin with paper liners and spray it with cooking spray. In a large mixing bowl, combine the cake mix, eggs, oil, pumpkin, 1 t. of the cinnamon, the nutmeg, and the cloves. Mix for two minutes with a hand mixer until smooth. Spoon into the cupcake liners, dividing the batter equally among the 24 cups. Bake for about 15 minutes, or until the cakes spring back when pressed gently with a finger. Remove from the oven and allow to cool fully.
To make the buttercream, make sure the cream cheese and butter are truly soft- leave them out on the counter for several hours. Combine the cream cheese, butter, the remaining cinnamon, 3 cups of powdered sugar, and vanilla in a mixing bowl. Mix until smooth. If the frosting is too thin, add a bit more powdered sugar- 1/4 C. at a time. If it’s too thick, add a t. of milk at a time. Mix well, until smooth and fluffy. Spread generously on top of your cooled cakes.
I like to use this gadget: Tupperware Squeeze It Decorator. This isn’t sponsored, I just like the ease and speed of it for decorating things like cupcakes.