A couple of weeks ago our school hosted a teachers lunch during school conferences. They set up the teachers lounge beautifully for all the teachers to come in throughout the day to enjoy a wonderful lunch while they held teacher conferences with parents. I made these Vanilla Spice Cupcakes as my contribution to the teachers goodies. I know how hard the teachers work during these conference days and they definitely deserve a treat or two.Ingredients:
1 box Betty Crocker Vanilla Cake mix
1 package vanilla instant pudding mix
1 tablespoon pumpkin pie seasoning
3/4 cup sour cream
3/4 cup vegetable oil
1/2 cup warm water
4 eggs, lightly beaten
2 teaspoons Mexican vanilla extract
{if using a Duncan Hines cake mix increase your sour cream and oil to 1 cup each since the box mix is larger}
Spiced Buttercream:
2 cups unsalted butter at room temperature
2 pounds confectioners’ sugar
1/2 teaspoon pumpkin pie spice
2 teaspoons Mexican vanilla extract
4 tablespoons 2% milk
Baking Directions:
1. Preheat oven to 350* degrees. Use paper liners to line your muffing tins.
2. In a large mixing bowl, or stand mixer – beat your cake mix, pudding mix, sour cream, oil, water, eggs and vanilla. Beat on medium speed for about two minutes until well mixed.
3. Portion cupcakes in to muffin tins using a large cookie scoop for even sized cupcakes. You should get 24 cupcakes out of this batter.
4. Bake for 18-22 minutes or until a toothpick comes out clean.
5. Remove cupcakes and allow them to cool on a wire rack.
Buttercream Directions:
1. In a large metal mixing bowl, or stand mixer – beat your butter on medium-high speed for 4-5 minutes.
2. Add one cup of confectioners’ sugar at a time while the mixer is on low speed until it is completely mixed. Add your pumpkin pie spice and Mexican vanilla and mix again on low speed. Add your milk and mix thouroughly until well combined. Check here for taste and texture, then turn mixer back on for about 3 minutes to get a light and fluffy buttercream. If your buttercream is to thick add another tablespoon of milk until you’ve reached your desired consistency.
3. Using either a large gallon sized ziplock back or piping bag, pipe your frosting on to your cooled cupcakes. I used a large ziplock and trimmed a corner to create my piping back. You can attach a fancy tip to the bag if you’d like. I garnished with fun Fall Wilton inspired sprinkles.
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