Pumpkin Cupcakes with Cream Cheese Frosting

This is a fun recipe for kids Halloween parties. I made them last year and they were a big hit with the kids and adults.

Ingredients

• 1 18.5-ounce box yellow cake mix (plus the ingredients called for in the package directions)
• 1/2 teaspoon pumpkin pie spice
• 1 15-ounce can pumpkin puree
• 2 8-ounce bars cream cheese, at room temperature
• 2 cups confectioners’ sugar
• 24 pieces candy corn
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• Heat oven to 350° F. Line two 12-cup muffin tins with paper liners. Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.
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• Divide the batter among the prepared muffin tins and bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool.
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• Meanwhile, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn.