VANILLA PUMPKIN CUPCAKES with CINNAMON BUTTERCREAM FROSTING

We had a great Thanksgiving Feast yesterday, and among the festive treats were these delicious, quick and easy VANILLA PUMPKIN CUPCAKES with CINNAMON BUTTERCREAM FROSTING that my daughter-in-law, Nathalie, brought.  If you're interested in making them, I suggest you get one of the ingredients as soon as possible, as it is a seasonal item and may not be around for a long time--JELLO INSTANT PUMPKIN SPICE pudding mix--and I'm going to buy several to have them on hand.   The cupcakes are moist and tasty, and the cinnamon buttercream frosting with just a sprinkle of cinnamon and sugar on top make them irresistible!   

VANILLA PUMPKIN CUPCAKES

1 box Betty Crocker Super Moist French Vanilla cake mix

1 pkg Jello Instant Pumpkin Spice pudding mix

1 Cup sour cream

1 Cup softened butter

4 eggs

1/2 Cup milk

1 teaspoon vanilla

1/2 teaspoon pumpkin pie spice

Preheat oven to 350 degrees.  In a large bowl, mix all ingredients.  The batter will be very thick.  Fill cupcake liners as full as you normally do and bake cupcakes 23 minutes or until toothpick comes out clean.  Remove from tins and cool on racks.

CINNAMON BUTTERCREAM FROSTING

1 C BUTTER, softened

1 Cup vegetable shortening

1 pinch of salt

1/4 teaspoon vanilla

4 Cups powdered sugar

1 teaspoon vanilla

1/3 Cup heavy whipping cream

In a mixing bowl, blend softened butter and shortening until smooth.  Add a pinch of salt, vanilla, and cinnamon.  Continue mixing until well blended.  Gradually add powdered sugar 1 Cup at a time, beating well after each addition.  Eventually you will have a very thick, gooey mixture.  On the highest speed of your mixer, stream in the heavy whipping cream, pouring slowly.  Continue beating on high speed until frosting is fluffy.  Frost with a nice decorator's tip in a circular motion, and sprinkle tops with a mixture of cinnamon and sugar, then ENJOY!