Since Fall is about to fall upon us, (see what I did there), I wanted something fallish in the oven. Randy had requested a pecan pie so I looked up the Pioneer woman’s recipe and it looked wonderful so I made that for him and then decided to whip up these wonderful little spice cupcakes to take to some sweet ladies who work ever so hard at trying to make even us oldies look pretty snazzy. So a shout out to Apple Blvd for the fun I have watching them model cute clothes while Randy watches football! And of course, I do hope that Apple Blvd will come to my rescue by letting me sleep in their parking lot in my car when Randy kicks me out from buying too many clothes !
1 box Duncan Hines Spice Cake mix
1 small box french vanilla instant pudding mix
4 large eggs at room temperature
1/3 cup veggie oil and 1 cup water
Mix all ingredients together and beat for 2 min. Using large cookie scoop, divide batter into 24 cupcake liners. Bake in preheated 350 oven until a little shine is left in the lines on top of cupcakes. I always take them out before that shine is gone so they aren’t dry. Cool completely and frost with Praline frosting
In a medium size saucepan, melt 1 stick unsalted butter (8 oz) with 1 cup of light brown sugar and 1/4 cup of heavy whipping cream or milk! Stir until brown sugar is dissolved and butter is melted.
Boil for 1 min. Pour mixture over 3 cups of powdered sugar. Beat until smooth! You might have to add more milk or more powdered sugar depending on how thick or thin frosting is. Add 1 teas vanilla. When Cupcakes are cool, frost with frosting and top with sprinkles of your choice!