Ingredients

The following ingredients have 24 Servings
  • 18.25 ounces yellow cake mix ((1 box))
  • 1 cup pumpkin (from can (not sweetened and not pumpkin pie filling))
  • 3/4 cup pumpkin ale
  • 2 large eggs
  • 1/2 teaspoon cinnamon
  • 16 ounces cream cheese ((2 - 8 ounce blocks), softened)
  • 1/2 cup unsalted butter ((1 stick), softened)
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar
  • 1 cup all-purpose flour
  • 1/2 cup chopped nuts ((such as walnuts or pecans))
  • 1/4 cup brown sugar ((or granulated sugar))
  • 1 teaspoon cinnamon
  • 6 tablespoons unsalted butter (cubed)

Instruction

  • Preheat oven to 350 degrees F. Line 2 muffin pans with 24 paper liners.
  • Add cake mix to large mixing bowl. Add pumpkin, beer, eggs, and 1/2 teaspoon cinnamon. Stir or whisk until just combined. Spoon batter evenly into prepared pans.
  • Bake cupcakes for about 19-23 minutes or until a toothpick inserted into middle comes out clean. Cool completely.
  • Meanwhile, prepare streusel but mixing together flour, nuts, brown sugar, and 1 teaspoon cinnamon in small bowl. Cut in 6 tablespoons butter with pastry blender or knives until mixture is crumbly. Spread out on a large baking sheet that has been lined with parchment paper or silpat (or aluminum foil).
  • Bake streusel at 350 degrees F for about 20-30 minutes, stirring every 5 minutes or so, or until desired crunchiness. Cool completely.
  • For frosting, beat together cream cheese and 1/2 cup butter with electric mixer on medium speed until well combined. Beat in vanilla. Slowly beat in powdered sugar until desired sweetness and consistency.
  • To assemble, frost cooled cupcakes as desired and top with streusel crumbles. Store cupcakes in fridge but let sit at room temperature a few minutes before serving for best results.