I kept seeing these cute Halloween cupcakes in magazines and around the internet, and I had to make some!  This recipe is from Real Simple magazine.  I modified it, though.  The original recipe called for pumpkin puree and pumpkin pie spice, and I’m just not a big fan of pumpkin flavor.

Halloween Cupcakes

1 18.5 ounce box of yellow cake mix (plus the ingredients called for in the package directions)
8 ounces of cream cheese, at room temperature
2 cups confectioners’ sugar
24 pieces of candy corn

Heat oven to 350. Line two 12-cup muffin tins with paper liners. Prepare the cake mix as directed. (To add the pumpkin flavoring: add 1/2 teaspoon pumpkin pie spice, and substitute a 15 ounce can of pumpkin puree for the water called for in the cake directions).

Divide the batter among the muffin tins and bake until a toothpick inserted into center of a cupcake comes out clean; about 18-22 minutes.  Let the cupcakes cool completely before frosting.

Frosting: Use an electric mixer to beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn.

Handy Boy loved these!  Also, I used an extra-moist cake mix.  It really helped to make the cupcakes super-moist and yummy.

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