Lezette Designs

Crafty Baking: Fall Cupcakes & Giveaway

Get excited for fall with these Fall Pumpkin Cupcakes with Cream Cheese Frosting. Learn how to spice up your baking with some simple fondant details.

Pumpkin Fall Cupcakes

• 1 box yellow cake mix
• 1 cup canned pumpkin
• 1 teaspoon Pampered Chef Sweet Cinnamon Sprinkles OR pumpkin pie spice
• 3/4 cup Buttermilk (Used instead of water from the box’s instructions)
• 1/3 cup vegetable oil (Instead of the amount asked for on the box)
• 4 large eggs (Instead of the amount asked for on the box)

Instructions:

1. Preheat over according to the cake box instructions 
2. Mix all the ingredients together in a large mixing bowl and beat using an electric mixer to smooth
3. Back according to the box (15 min for Cupcakes)

Cream Cheese Frosting

• 8 Ounces cream cheese, softened*. 
• 1 Stick (8 Tablespoons) unsalted butter, softened*
• 1 Box (16 Ounces) confectioners sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract

(Take the package out 10min or so in advance to get it softened)

Instructions:

1. Combine the cream cheese and butter in a medium bowl. Beat with an electric mixer until fluffy (3 min)
2. Gradually add the confectioners sugar, milk and vanilla extract, beat until smooth