• Servings: 24 Standard Cupcakes
• For Cupcakes:
• 1 Box of White Cake Mix
• 1/3 Cup of Veggie Oil
• 3/4 Cup of Buttermilk
• 1 Cup of Canned Pumpkin
• 1 Teaspoon of Pumpkin Pie Spice
• 1 Teaspoon of Vanilla
• 4 Eggs
• For Frosting:
• 1 Block of Cream Cheese (Room Temperature)
• 1 Stick of Butter (Room Temperature)
• 2 Cups of Confectioner's Sugar
• 1 Teaspoon of Vanilla
• 2 Tablespoons of Milk (Add more if you feel like frosting is too thick)

1. For Cupcakes:
3. Preheat oven to 350 degrees and line cupcake pan with liners of own choice.
4. In a large bowl mix White Cake Mix and Pumpkin Pie Spice.
5. In same bowl add Veggie Oil, Buttermilk, Eggs, and Vanilla and mix
6. In same bowl fold in Canned Pumpkin
7. Pour batter into cupcake pan
8. Bake for 15-20 minutes for standard size cupcakes and 10-12 for mini cupcakes.
10. For Frosting:
12. Sift Confectioner's Sugar
13. In bowl whip Cream Cheese and Butter with electric mixer
14. Add Vanilla to Cream Cheese.
15. Add half of sifted Confectioner's Sugar to Cream Cheese and mix
16. Add milk and other half of Confectioner's Sugar and mix well
17. At this point if the frosting to too thick or dry you can add another tablespoon of milk:D

This was a shortcut of sorts 'cause I wanted to use up ingredients I had around the kitchen :D its fun and fast. Anyone can do it!