Pumpkin Cupcakes With Cream Cheese Frosting

Hands On Time: 15 Minutes
Total Time: 40 Minutes
Yields: 24 Cupcakes

1 18.5 ounce box yellow cake mix (plus the ingredients called for on the package directions)
1/2 teaspoon pumpkin pie spice
1 15 oz Can Pumpkin Puree
2 8oz bars Cream Cheese, (at Room Temperature)
2 Cups Confectioners Sugar
24 pieces of Candy Corn

1) Heat oven to 350 degrees. Line two 12 cup muffin tins with paper liners. Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.

2) Divide the batter among the prepared muffin tins and bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let Cool

3) Meanwhile, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn.

Make-Ahead Tip: The cupcakes can be baked and stored at room temperature, covered, up to 2 days in advance. Frost them up to 12 hours before serving.