Pumpkin Cupcakes with Cinnamon Cream Cheese Icing
1 16oz can of solid pack pumpkin
1 box yellow cake mix
1-2 tsp cinnamon
1/2 cup applesauce
Combine ingredients in a bowl and spoon into cupcake pan either lined with cupcake papers or greased. Bake at 350 for 15-20 minutes, until you can poke the top of the cupcake with a finger, and it bounces back. Cool completely and frost with Cinnamon Cream Cheese Icing.
Cinnamon Cream Cheese Icing
1 8oz block of cream cheese, softened
1/2 cup butter (1 stick), softened
1 lb. (or 4 cups) powdered sugar
1 tsp vanilla
1-2 tsp cinnamon (can always add more)
Blend together, adding more cinnamon if so desired. Frost completely cooled cupcakes. Store in air tight container in the fridge.