pumpkin cupcakes w/ cream cheese frosting

[recipe from REAL SIMPLE october 2009 issue]

1 18.5 ounce box yellow cake mix (plus the ingredients called for in the package directions)
1/2 teaspoon pumpkin pie spice
1 15 ounce can pumkin puree

frosting: (mix following ingredients OR buy 'cream cheese frosting' from the store as i did to save a little time and money)
2 8 ounce bars cream cheese, at room temperature
2 cups confectioners sugar {powdered sugar}

24 pieces candy corn

heat over to 350*. line two 12-cup muffin tins with cupcake holders. prepare cake mix as directed but with the following change: add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.

divide the batter among the prepared muffin tins and bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. let cool.

meanwhile, using an electric mixer, beat the cream cheese and sugar until creamy. spread on cupcakes and top each with a piece of candy corn.

i made these for our halloween party a couple weeks ago. i'm not a huge fan of pumpkin flavor, but these are a great balance between sweet and fall-y. enjoy!