Cinnamon Cupcakes with Pumpkin Frosting

Cinnamon Cupcakes

Original recipe found here

INGREDIENTS:

Cupcakes

• 1 box french vanilla cake mix
• 1 cup water
• 1/2 cup vegetable oil
• 3 large eggs
• 2 teaspoons cinnamon

Frosting

• 1 16oz container buttercream frosting
• 1/2 cup pumpkin puree
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 1/2 tablespoon cornstarch

DIRECTIONS:

1. Preheat oven to 325 degrees F.  Line cupcake tin with paper holders.
2. Combine cake mix, water, oil, eggs and cinnamon.  Fill each cupcake mold 2/3 full and bake for 18 to 20 minutes.  Allow cupcakes to cool before frosting. 
3. To make the frosting: Use a hand-mixer on medium speed to combine buttercream, pumpkin puree, cinnamon, nutmeg and cornstarch.  If frosting is too thin, add more cornstarch.  Using a piping bag to frost cupcakes.  Garnish with a sprinkle of cinnamon.  Frosting can be refrigerated the night before decorating.  

-Alyssa