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.
Preparation: 20 minutes
Cooking: 20 minutes
Cool Time: 15 minutes
Total: 55 minutes
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,⅓ fat, do not use fat free
- ½cuppumpkin,pureed or canned
- 1tspvanilla extract
- 1tspcinnamon
- 1tsppumpkin pie spice
- 5tbspbrown sugar
Instructions
-
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 ⅔ 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: 129.97kcal
- Fat: 4.46g
- Saturated Fat: 2.14g
- Monounsaturated Fat: 1.46g
- Polyunsaturated Fat: 0.31g
- Carbohydrates: 21.09g
- Fiber: 0.41g
- Sugar: 2.38g
- Protein: 1.67g
- Cholesterol: 10.39mg
- Sodium: 165.83mg
- Calcium: 48.61mg
- Potassium: 56.35mg
- Iron: 0.44mg
- Vitamin A: 66.38µg
- Vitamin C: 0.71mg
Want to discuss this pumpkin cupcake recipe with other baking enthusiasts? Head over to the Baking and Desserts forum section and share your thoughts, tips, and experiences with making these delightful autumn treats!
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