Gluten Free Pumpkin Chocolate Chip Cupcakes with Cream Cheese Frosting

•                    Betty Crocker should totally put me on the payroll...
  
  You see, their gluten free yellow cake mix is so ridiculous (good) that I can't stop making stuff with it.  Hence, I give you:
  
  Gluten Free Pumpkin Chocolate Chip Cupcakes
  
  
  1 box Betty Crocker Gluten Free Yellow Cake Mix
• 1 cup Canned Pumpkin, (please note that this is one cup, not one can. also, it is pumpkin puree, not pumpkin pie filling)
• 1 tablespoon Pumpkin Pie Spice, or you can use cinnamon
• 3 large Eggs
• 1 stick (1/2 cup) Melted Butter, you can also use some kind of vegetable oil 
• 1 teaspoon Vanilla
  
  
  Place all the ingredients in a bowl, mix with a hand mixer for about 2 minutes, stir in either:
  chocolate chips  or
  nuts (pecans, walnuts) to the tune of about 1 or 1.5 cups.
  
  Scoop batter into 12-18 cupcake liners (placed in muffin tins)
  
  
  Bake at 350 degrees until done 
  
  
  Cool  (until cool)  ;-)
  
  
  Top them with cream cheese frosting:
  
  
  
  

  • (This here is the recipe for cream cheese frosting)

  • Ingredients:

  • 4 ounces unsalted butter, (softened)
  • 4 ounces cream cheese, (softened)
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

  Directions:

  In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract

  Frost them.

  
  

  Eat them.

  
  

  Share them.  :-)