ultimate fall cupcake (pumpkin & eggnog)

I don’t know about you, but I’m a fall junkie.  I want to jump in a pile of leaves while drinking cider at the exact moment I’m throwing a fist full of candy corn in my mouth while wearing cozy plaid and the perfect suede knee high boots.  I.   Love.   Fall.  

If you’re a fall junkie too, I’ve found the perfect dessert for you.  Pumpkin cupcake with eggnong icing.  Oh, I got your attention?   Excellent!   It’s a really easy recipe(s)

Pumpkin Cupcakes

Pumpkin Cupcake Ingredients

Directions

PREHEAT oven to 350° F. Paper-line or grease 24 muffin cups.BLEND cake mix, pumpkin, eggs, oil and water in large mixer bowl until moistened. Beat on medium speed for 2 minutes. Pour batter into prepared muffin cups, filling 3/4 full.BAKE for 18 to 23 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Egg Nog Icing Ingredients

1 package cream cheese, room temperature
2 cups confectioner’s sugar (1/2 of a 1lb box)
1 stick (1/2 cup) butter, softened
1 1/2 Tablespoon eggnog
1/2 Tablespoon rum extract for frosting
1/2 teaspoon nutmeg
Optional: Cinnamon Sticks

Directions

  1. Beat cream cheese and butter together until well blended.
  2. Add powdered sugar.
  3. Add eggnog, extracts, & nutmeg.
  4. Sprinkle with nutmeg and top with cinnamon stick if desired