Pumpkin Cupcakes

Directions

1. 1
   Preheat the oven to 350 degrees F. Spray the cake pan with nonstick cooking spray, coat with flour, and knock out the excess.
2. 2
   Combine the cake mix with the pumpkin puree and oil.
3. 3
   Beat with a hand mixer on medium until well incorporated, about 2 minutes.
4. 4
   Some pumpkin purees have more moisture than others, if the cake batter seems dry then add more pumpkin puree, 1/4 cup at a time.
5. 5
   Using an ice cream scoop, fill the molds 2/3 of the way to the top with batter.
6. 6
   Bake until the tops are golden brown and a toothpick inserted in the center comes out clean, about 12 minutes.
7. 7
   Cool for 5 minutes and remove to a wire rack to cool completely.
8. 8
   In a large bowl, combine the icing ingredients and mix together until well blended; the icing should be thick but have a pourable consistency.
9. 9
   If it's too thick add a little water to thin.
10. 10
    If you want the color to be more orange add a few drops of red and yellow food coloring.
11. 11
    Dip the top 1/2 of each cupcake into the icing and place onto a sheet pan fitted with a wire rack allowing the icing to drip down the sides.
12. 12
    Let icing set for 1 hour before serving.