These cupcakes are light and fluffy and have just a hint of pumpkin flavor and since they are so light, I wanted a light frosting to go on top. My Whipped Spice Frosting is perfect and is as light as a cloud. This stuff is so good you will have to practice some serious willpower to not eat the whole bowl with a spoon. . .
. . . Or you can do what I did and get the BIGGEST spoon you can find and enjoy every last lick.
adapted from: Jamie Cooks It Up
(Printable Recipe) or (Printable with Picture)
1 box yellow or white cake mix
1 c. pumpkin puree
1/2 c. milk
1/3 c. vegetable oil
2 tsp. pumpkin pie spice
Whipped Spice Frosting
1 (3.4 oz.) box vanilla instant pudding
3/4 tsp. pumpkin pie spice, or to taste
1 tsp. vanilla extract
1 c. milk
1/4 c. powdered sugar
1 (8 oz.) carton Cool Whip (I used light)
For the Cake: Preheat oven to 350 degrees. Spray a mini muffin tin with cooking spray or line with paper liners. Combine all ingredients and beat until smooth. Fill muffin cups halfway full with batter. Bake for 8 minutes or until top springs back when lightly touched and a toothpick inserted in the center comes out clean. Cool completely and frost. Yield: around 70 mini cupcakes.
For the Frosting: Combine dry pudding mix and pumpkin pie spice. Add the vanilla and milk and beat until thickened. Beat in the powdered sugar. Gently fold in the Cool Whip until no streaks remain. Refrigerate at least 30 minutes before piping onto cupcakes. Refrigerate cupcakes.
Jenn's Notes: I cut this recipe in half and I used a yellow cake mix. I used a kitchen scale to measure out half of the cake mix and pudding mix and I saved the rest for another recipe.