Pumpkin Spice Cupcakes (from cake mix) - My Cake School

Ingredients

• 1 Box Spice Cake Mix (We used Betty Crocker (13.25))
• 3.4 oz (Small box) Instant Vanilla Pudding ((Do not prepare the pudding.) )
• ½ cup all purpose flour ((60g))
• ½ cup light brown sugar ((100g))
• ½ teaspoon cinnamon ((optional, see notes))
• ¼ teaspoon ginger ((optional, see notes))
• 1 cup Canned Pumpkin Puree (Not pie filling) ( (235g))
• 3 eggs (room temperature (place in a bowl of warm water for 5 minutes if in a hurry))
• 1 cup milk ((240g))
• 1/2 cup Vegetable Oil (we use Canola oil) ((108g))
• 2 teaspoons Vanilla extract ((8g))
• ½ cup Chopped pecans ((Pecans are optional. Adjust up or down to your liking). )
• 2 sticks unsalted butter (softened to room temperature (226g))
• 16 oz Cream cheese (softened to room temperature, full fat. We used two 8 oz blocks of full fat cream cheese.)
• 2 teaspoons vanilla extract (8g)
• ½ teaspoon salt (2g)
• 6 cups powdered sugar (690g Adjust up or down to your liking.)