Cake
-1 box of angel food cake mix
-1 15oz canned pumpkin
-1 tsp pumpkin pie spice
-Cupcake liners
Icing
-8oz cream cheese, softened
-1 cup heavy whipping cream (cold)
-1/2 cup sugar
-1 tsp vanilla extract
-1 tsp pumpkin pie spice
Preheat oven to 350 degrees.
In a large bowl or large measuring cup (8 cup), mix together angel food cake mix, pumpkin and pumpkin spice.
Line cupcake pan with liners.
Fill cupcake liners with pumpkin mixture.
Place in oven for 25-30 mins or until toothpick comes out clean.
While cupcakes are baking, add your softened cream cheese to your mixer and whisk on medium high.
As the cream cheese is mixing, slowly add in cold heavy cream.
Slowly add in your sugar, pumpkin spice and vanilla extract.
It shouldn’t take long to see stiff peaks and waves in your icing. Once you see that, turn your mix off.
Let your cupcakes cool before icing them.
You can use either a piping bag or ziplock to ice your cupcakes.
Notes/Quick Tips:
Angel food cake is not naturally very sweet. If you would like to add some sweetness, you can add 1/4 cup of sugar to your mixture.
When piping your icing, you can use a ziplock. Just put the ziplock in a cup, fill it with icing and cut the tip off the corner. *be careful not to cut too much or it will just spill out.
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