Greetings from Salt Lake City! I’m over here in Utah, trying to stay warm in the snow (yes, snow…ugh). So, there will be no Top Chef recap till much later in the week, and posting will continue to be light. In the meantime, though, since it is almost time for Halloween, here’s a tasty and easy recipe for a very nice fall treat. The recipe came from Real Simple magazine, and the cupcakes were a hit both at the Eat on $30 wrap party AND my office luncheon. Enjoy!
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.
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.
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.