Spiced Pumpkin Cupcakes

• 1 package yellow cake mix 2-layer size
• 1 package vanilla instant pudding mix 4-serving size
• 1 cup canned pumpkin
• 1/2 cup oil
• 1/2 cup water
• 3 eggs
• 1 1/2 teaspoons McCormick(R) Cinnamon, Ground
• 1 teaspoon McCormick Cloves Ground
• 1 teaspoon McCormick Pure Vanilla Extract
• 8 ounces cream cheese softened
• 1/4 cup butter softened
• 1 teaspoon McCormick Pure Vanilla Extract
• 1/4 teaspoon McCormick Cloves Ground
• 16 ounces confectioners sugar

1. Preheat oven to 350u0b0F. For the Cupcakes, beat all ingredients, except Spiced Cream Cheese Frosting, in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes or until well blended.
2. Spoon batter into 24 lightly greased or paper-lined muffin cups, filling each cup 2/3 full.
3. Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely.
4. For the Frosting, beat cream cheese, butter, vanilla and cloves in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth. Frost cooled cupcakes with Frosting.

yellow cake, vanilla instant pudding, pumpkin, oil, water, eggs, cinnamon, vanilla, cream cheese, butter, vanilla, confectioners sugar

Taken from www.yummly.com/recipe/Spiced-Pumpkin-Cupcakes-895093 (may not work)