HOMEMADE PUMPKIN CUPCAKES WITH CINNAMON FLECKED FROSTING

These tasty cupcakes start with a box mix and become tasty "homemade" cupcakes.

1 box (2-layer size) spice cake mix
1 cup sour cream
1 can (15-oz) pumpkin (not pumpkin pie filling!)
1/4 cup canola oil
3 large eggs
1 pkg (8-oz) cream cheese, room temperature
1/2 stick butter, softened
1 tsp vanilla extract
1 lb confectioners' sugar
1 1/2 tsp ground cinnamon

Preheat oven to 350 degrees.
Line 24 muffin tin cups with paper cupcake liners; set aside.

In large mixer bowl combine the cake mix, sour cream, pumpkin, canola oil, and eggs; beat until well blended.  Using a 1/4 cup measure place the batter in the prepared muffin cups.

Bake the cupcakes at 350 degrees for 20 to 22 minutes until a wooden toothpick inserted in the center comes out clean.  Cool in the pans for 10 minutes then remove to wire racks to cool completely.

To make the frosting, place the butter, cream cheese, and vanilla extract in large mixer bowl and beat until well blended.  Gradually add in the confectioners' sugar, beating well.  Blend in the cinnamon until well blended.  Use to frost the pumpkin cupcakes.

Yield: 2 dozen cupcakes

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