Spiced Pumpkin Cupcakes

INGREDIENTS

Spiced Pumpkin Cupcakes

• 1 package (2-layer size) yellow cake mix
• 1 package (4-serving size) vanilla instant pudding mix
• 1 cup (250 milliliter) canned pumpkin
• 1/2 cup (125 milliliter) oil
• 1/2 cup (125 milliliter) water
• 3 eggs
• 1 1/2 teaspoon (7 milliliter) Club House Ground Cinnamon
• 1 teaspoon (5 milliliters) Club House Cloves, Ground
• 1 teaspoon (5 milliliters) Club House Pure Vanilla Extract

Spiced Cream Cheese Frosting

• 1 package (250 grams) cream cheese, softened
• 1/4 cup (50 milliliter) butter, softened
• 1 teaspoon (5 milliliters) Club House Pure Vanilla Extract
• 1/4 teaspoon (1 milliliter) Club House Cloves, Ground
• 1 pound (500 grams) icing sugar

PREPARATION

1. Preheat oven to 350°F (180°C). Beat all cupcake ingredients together in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes or until well blended.

2. Spoon batter into 24 lightly greased or paper-lined muffin cups, filling each cup 2/3 full.

3. Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely.

4. For the Frosting, beat cream cheese, butter, vanilla and cloves in large bowl until light and fluffy. Gradually beat in icing sugar until smooth. Frost cooled cupcakes with prepared frosting.

• Tip: Substitute the 1 1/2 tsp cinnamon and 1 tsp cloves for 2 1/2 tsp Club House Pumpkin Pie Spice. In the icing, the 1/4 tsp cloves could be switched to pumpkin pie spice as well.