These cupcakes combine classic holiday flavors into a small little treat. Could even make a wonderful Thanksgiving dessert.
Pumpkin Spice Cupcakes
1 box of Duncan Hines Spice Cake
1 cup apple sauce
3/4 cup rice milk (soy is fine too)
1 cup pumpkin puree
1/2 tsp baking powder
1 can of Duncan Hines Buttercream Frosting
1 can of Comstock Apple Pie Filling
Pre-heat the oven to 350 degrees and spray a cupcake tin with cooking spray.
In a large bowl, add the cake mix, apple sauce, and rice milk. Mix together well.
Add the pumpkin puree and baking soda, then beat together for 2 minutes.
Fill the cupcake tin 3/4 of the way full and bake for for 18-21 minutes.
The cupcakes are ready when a toothpick inserted in the middle comes out clean.
Once ready, let them cool in the tin for a bit, then remove and let them cool completely before frosting.
While those cool, puree the apple pie filling until smooth.
In a small bowl, mix together the puree and the butter cream frosting. If it's too runny, add some powdered sugar to tighten it up. Refrigerate until the cupcakes are ready to be frost.
Finally, frost the cupcakes anyway you like. I really suck at decorating. If I was in Oregon, I would have begged my mom to decorate them for me. But, I did garnish with a little nutmeg and raw sugar for fun.
The applesauce and pumpkin puree make the cupcakes so moist, definitely what I have been craving. Thank you Foodbuzz, Duncan Hines and Comstock-Wilderness! I am bringing this cupcakes to a friend's house, I hope she and her roommates like them.