Pumpkin Cupcakes With Cream Cheese Frosting

Directions

1. Preheat the oven to 350°F. Line a muffin pan with cupcake liners or spray with non-stick cooking spray. Set aside.
2. In a large bowl, whisk together the boxed yellow cake mix, 3 eggs, 1/4 cup vegetable oil, and 1/2 cup water (use only half the water the cake mix box calls for) until well combined.
3. Add the 15-ounce can of pumpkin puree to the batter and whisk until fully incorporated.
4. Fill each muffin cup about 2/3 full with the batter. Bake for 15 to 20 minutes, then transfer to a wire rack and let cool completely.
5. In a large mixing bowl, beat 8 ounces of softened cream cheese with an electric mixer on medium speed until smooth.
6. Add 2 cups of powdered sugar, 1 tablespoon of cinnamon, and 1 teaspoon of vanilla extract. Mix until well combined.
7. In a separate bowl, beat 1 1/2 cups of heavy whipping cream for about 2 to 3 minutes, until soft peaks form. Fold the whipped cream into the cream cheese mixture until evenly blended.
8. Transfer the frosting to a pastry bag fitted with a star tip and pipe onto the cooled cupcakes. Serve and enjoy!