
How To Make Pumpkin Cupcakes with Pumpkin Spiced Cream Cheese Frosting
Make the perfect fall dessert with this pumpkin cupcakes recipe. They’re topped with pumpkin-spiced cream cheese frosting for a truly autumn-inspired treat.
Serves:
Ingredients
- 18.25ozBetty Crocker Golden Vanilla Super Moist Cake Mix
- 2tsppumpkin pie spice
- 1cupcanned 100% pure pumpkin
- 1cupwater
For Pumpkin Cream Cheese Frosting:
- 8ozPhiladelphia cream cheese,â…“ fat, do not use fat free
- ½cuppumpkin,pureed or canned
- 1tspvanilla extract
- 1tspcinnamon
- 1tsppumpkin pie spice
- 5tbspbrown sugar
Instructions
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Preheat oven to 350 degrees F. Line a cupcake tin with cupcake wrappers.
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Combine cake mix and pumpkin spice in a large bowl.
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Add pumpkin puree and water, mix for about 2 minutes.
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Fill cupcake liners â…” full and bake for about 20 to 25 minutes, or until a toothpick inserted comes out clean.
Frosting:
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Combine the cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice and brown sugar until smooth.
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Once the cupcakes cool, use a spatula to ice the cupcakes.
Nutrition
- Calories:Â 129.97kcal
- Fat:Â 4.46g
- Saturated Fat:Â 2.14g
- Monounsaturated Fat:Â 1.46g
- Polyunsaturated Fat:Â 0.31g
- Carbohydrates:Â 21.09g
- Fiber:Â 0.41g
- Sugar:Â 2.38g
- Protein:Â 1.67g
- Cholesterol:Â 10.39mg
- Sodium:Â 165.83mg
- Calcium:Â 48.61mg
- Potassium:Â 56.35mg
- Iron:Â 0.44mg
- Vitamin A: 66.38µg
- Vitamin C:Â 0.71mg
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