Pumpkin Shaped Cupcakes

To Make The Cupcakes

1. Preheat oven to 350°F and line a muffin pan with cupcake liners.
2. Combine the cake mix and pumpkin puree in a large mixing bowl. Beat with an electric mixer until well incorporated and smooth.
3. Scoop the cupcake batter into your prepared muffin pan, filling each liner no more than 2/3 of the way full.
4. Bake for 12-17 minutes until a toothpick inserted in the middle of a cupcake comes out clean.
5. Remove from oven and allow to cool completely before frosting.

To Frost The Cupcakes

1. In a large bowl, beat together the softened cream cheese and butter, until fluffy. Slowly add in the powdered sugar, vanilla, and cinnamon, until creamy and smooth. Scoop out about a cup of the white frosting into a separate small bowl.
2. Mix in orange food coloring, a few drops at a time, until the frosting is bright orange in color. Scoop the orange frosting into a piping bag.
3. Mix green food coloring into the small bowl of white frosting and scoop into a piping bag with a small round tip.
4. Pipe a dollop of green frosting in the center of the pumpkin molds, where the stem is. Fill the rest of the pumpkin molds with orange frosting.
5. Place cupcakes top-down into the frosting molds. Press in gently so the frosting sticks, but not so much that it pushes frosting out of the mold. Place the mold in the freezer for 10 minutes to set.
6. Take the molds out of the freezer and gently remove the cupcakes. You may want to give them a little wiggle to loosen up the frosting.
7. Use the green icing to pipe a vine and leaves on top of the frosted cupcakes.