Pumpkin Cupcakes

I have really been wanting to usher in the fall season by making something pumpkin-y. I like pumpkin flavored stuff, but I can't deal with the ones that are super overwhelming. I discovered some recipes through Pinterest, and took the cake part of this recipe and tweaked it a bit to create my own recipe! The result is an amazingly moist and tasty cupcake! The frosting part of the cupcakes were replicated from this recipe and turned out so yummy! The cream cheese is a perfect tart combination for the light pumpkin flavor.

Cupcakes:
1 box yellow cake mix
2 cups of Pumpkin Pie filling (about a half a can of the Libby's Pumpkin Pie filling)
3 eggs
1/3 c. oil
1/3 c. water
1 1/2 tsp. pumpkin pie spice
1/2 tsp. cinnamon

Preheat oven to 350 degrees. Stir everything together, mix until completely smooth and combined. Bake for about 18-23 minutes. I stopped at 18 minutes and let them rest for quite a while to maintain the soft texture.

Frosting:
2 8-oz. cream cheese packages
1/2 stick of unsalted butter
2 1/2 c. powdered sugar
1 tsp. vanilla
1/4 tsp. cream of tartar

Cream the butter and cream cheese together first until completely beat together. Then mix in the powdered sugar, vanilla, and cream of tartar. Beat again until light and fluffy. Place frosting in the fridge (if you have the time) to allow the frosting to thicken up a bit for better piping/spreading.

These are so good! You will love them! Promise!

**I brought these to work, and we started eating them immediately. Like, at 8:30 in the morning. We consequently decided that cupcakes are considered "muffins" when eaten before lunch ;)