Vanilla Pumpkin Cupcakes w/ Cinnamon Buttercream

Name: Vanilla Pumpkin Cupcakes w/ Cinnamon Buttercream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: American
Ingredients: 237 milliliters softened butter; 237 milliliters real butter (softened); 1 teaspoon cinnamon; 4 eggs; 79 milliliters heavy whipping cream; 118 milliliters milk; 946 milliliters powdered sugar; 1 teaspoons Pumpkin Pie Spice; 1 package Jello Instant Pumpkin Spice pudding mix; 1 pinch salt; 237 milliliters sour cream; 1 teaspoon vanilla; 1 Box Betty Crocker Super Moist French Vanilla cake mix; 0 teaspoons vanilla extract; 237 milliliters vegetable shortening

You can never have too many dessert recipes, so give Vanilla Pumpkin Cupcakes w/ Cinnamon Buttercream a try. This recipe serves 24. One serving contains 414 calories, 2g of protein, and 29g of fat. From preparation to the plate, this recipe takes about 45 minutes. If you have vegetable shortening, betty crocker amazing moist vanilla cake mix, powdered sugar, and a few other ingredients on hand, you can make it. This recipe is typical of American cuisine.

Instructions

Preheat oven to 350° F. In a large bowl mix all ingredients, batter will be very thick.

Equipment you will use

Bowl

Oven

Bake cupcakes 23 mins (test with toothpick)In a mixing bowl, blend butter and shortening until smooth.

Ingredients you will need

Shortening

Cupcakes

Butter

Equipment you will use

Mixing Bowl

Toothpicks

Oven

Add a pinch of salt, vanilla and cinnamon. Continue mixing until well blended. Gradually add powdered sugar 1 cup at a time, beating well after each addition. Eventually you will have a very thick gooey mixture. On the highest speed of your mixer, stream in the heavy whipping cream- pour nice and slow. Continue beating on high speed until frosting is fluffy.

Ingredients you will need

Heavy Cream