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Pumpkin Pancake Cupcakes

Ingredients
  

Pumpkin Latte Cupcakes:

  • 1 box Pillsbury® Perfectly Pumpkin Cake Mix
  • 2 tsp. cinnamon
  • 1/2 C. oil
  • 3 eggs
  • 1/2 C. buttermilk
  • 1/2 C. sour cream
  • 2 tsp. vanilla extract

Maple Frosting:

  • 1 C. butter room temperature
  • 2 tsp. vanilla extract
  • 1 1/2 tsp. Mapleine or maple extract
  • 4-5 C. powdered sugar

Syrup and Pecans for decoration

Instructions
 

  • 1. Preheat oven to 350 degrees and line pans with cupcake liners.
  • 2. Sift cake mix into a small bowl with cinnamon and set aside.
  • 3. In a large bowl, whisk oil, buttermilk, eggs, sour cream and vanilla extract together until smooth.
  • 4. Add cake mix/cinnamon and stir until smooth.
  • 5. Fill cupcake liners 3/4 full and bake for 16-20 minutes or until an inserted knife comes out clean.
  • 6. Let cool.
  • 7. Frosting: Beat butter for 2 minutes. Add vanilla extract and Mapleine and slowly add in powdered sugar until thickened.
  • 9. Pipe frosting onto cupcakes and drizzle with syrup and top with pecans.
  • NOTE: For another cake recipe if you can't get the Pillsbury® Perfectly Pumpkin cake mix, see the link below