Pumpkin Spice Cupcakes with Cinnamon Buttercream

Last weekend was a fundraiser for the Greyhounds of Shamrock.  We took Opie and he showed off his festive new bandanna.

He had a great time playing with all of his friends.

We had pizza and a raffle to raise money for the foundation.  I brought Pumpkin Spice Cupcakes for the people.  They were a huge hit! 

I've already gotten requests for the recipe.  :-)

So here it is!

Pumpkin Spice Cupcakes
Modified from Betty Crocker

1 box Betty Crocker Super Moist French Vanilla cake mix
1 cup canned pumpkin
1/2 cup water
1/3 cup vegetable oil
4 eggs
1 1/2 teaspoons pumpkin pie spice

Preheat oven to 350 degrees F.  In a large bowl, mix together cake mix, pumpkin, water, oil, eggs and spice.  Beat for about 2 minutes until completely combined.  Divide batter evenly among muffin cups.  Bake 20-25 minutes or until toothpick inserted comes out clean.  Cool completely before adding frosting.

Cinnamon Buttercream

About 4 cups confectioners sugar
1/2 cup (1 stick) unsalted butter, softened
1 teaspoon vanilla
1 teaspoon cinnamon
2-3 tablespoons milk
pinch of salt

In a large mixing bowl, cream butter until smooth.  Add in 1 cup sugar, mix well.  Add in another cup sugar, vanilla, cinnamon, and salt.  Mix well.  Add in 1 cup of sugar and 1 tablespoon milk.  Finally, add in remaining sugar and milk and blend well. 

**NOTE:  If the icing is not the consistency you like, add more sugar or milk a small amount at a time. 

ENJOY!!