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Pumpkin Snickerdoodle Cupcakes

5 from 3 votes

Ingredients
  

Pumpkin Cake:

  • 1 box yellow or white cake mix you can use Spice mix and omit spices
  • 1 Tbsp. pumpkin pie spice
  • 1 tsp. cinnamon
  • 15 oz. pumpkin puree
  • 3 eggs
  • 1/2 C. applesauce or oil
  • 1/3 C. milk
  • 2 tsp. vanilla extract
  • 6 Tbsp. butter melted
  • 1/4 C. sugar
  • 1 Tbsp. cinnamon

Cinnamon Sugar Cream Cheese Frosting:

  • 1/2 C. butter softened
  • 8 oz. cream cheese
  • 1 1/2 tsp. cinnamon
  • 2 tsp. vanilla extract
  • 3 1/2 - 4 1/2 C. powdered sugar

Extra cinnamon and sugar for decoration

Instructions
 

  • 1. Preheat oven to 350 degrees and line pans with cupcake liners.
  • 2. Sift cake mix, pumpkin pie spice and cinnamon into a bowl an set aside.
  • 3. In a large bowl, combine pumpkin, eggs, applesauce, milk and vanilla extract.
  • 4. Stir in cake mix and spices.
  • 5. Fill cupcake liners 3/4 full and bake for 17-22 minutes or until an inserted knife comes out clean.
  • 6. Place your melted butter in a small bowl.
  • 7. Combine sugar and cinnamon in another small bowl.
  • 8. Use a pastry brush to brush melted butter on the tops of your cupcakes (they can be cooled or nearly cooled), then roll the tops of the cupcakes into your cinnamon-sugar to get that "snickerdoodle" look.
  • 9. Frosting: Beat butter and cream cheese. Add cinnamon and vanilla extract and slowly add in powdered sugar until you reach your desired consistency. Add 1 Tbsp. milk if it becomes too thick.
  • 10. Pipe onto cooled cupcakes and sprinkles extra cinnamon-sugar on top!