All Saints' Cupcakes
1 box Yellow Cake Mix + ingredients to make cupcakes
15 oz can Pumpkin Puree
1 tsp Pumpkin Pie Spice
Preheat oven to 350° F. Line two 12-cup muffin tins with paper liners. Prepare the 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.
8 oz Cream Cheese
2-3 cups Powdered Sugar
1 tsp vanilla
With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.
Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness and thickness.
Either spread on with a blunt knife or spatula, or spoon into a piping bag to decorate cupcakes.
Various Laminated Saint Holy Cards (I used the images and template from the Faith Keepers CD - which home educators can purchase for 50% off - from Catholic Artworks and then laminated the cards myself.) Another option would be the Happy Saints or Shining Light Doll Printables!
Tape Laminated Holy Card to Popsicle Stick and insert one into each cupcake.
*For our party I quadrupled the recipe using 4 boxes of cake mix and 2 - 29oz cans of pumpkin. This yielded 100 cupcakes. We used them for a "St. Martha's Cake Walk!