Pumpkin Cupcakes with Cream Cheese Frosting recipe

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Ingredients

3 cups baking mix (such as Bisquick ®)
1 (15 ounce) can pumpkin puree
1 cup white sugar
1 cup brown sugar
4 eggs
¼ cup butter, softened
¼ cup milk
2 teaspoons pumpkin pie spice
½ (8 ounce) package cream cheese, softened
½ cup butter, softened
4 ½ cups confectioners' sugar, divided
2 teaspoons vanilla extract

Nutrition Info

197.2 calories
carbohydrate: 32.5 g
cholesterol: 34.4 mg
fat: 7.1 g
fiber: 0.5 g
protein: 1.9 g
saturatedFat: 3.7 g
servingSize: -
sodium: 200.8 mg
sugar: 25.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease or line 36 muffin cups with paper liners.

  2. Beat baking mix, pumpkin puree, white sugar, brown sugar, eggs, 1/4 cup butter, milk, and pumpkin pie spice together in a bowl using an electric mixer on low speed until well mixed, spoon into the prepared muffin cups.

  3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 30 minutes. Cool cupcakes in pan for 5 minutes before transferring to a wire rack to cool completely.

  4. Beat cream cheese and 1/2 cup butter together in a bowl using an electric mixer on low speed until smooth and creamy. Beat 2 cups confectioners' sugar and vanilla extract into creamed butter mixture on low speed until well mixed, increase to high speed and beat until fluffy. Gradually pour 2 1/2 cups confectioners' sugar into frosting and beat on medium speed until frosting is thickened.

  5. Spoon frosting into a resealable plastic bag and snip 1 corner. Pipe frosting onto the cooled cupcakes.

Recipe Yield

36 servings

Recipe Note

Pumpkin cupcakes are great for the holidays, including Halloween and Thanksgiving. I make these cupcakes almost every holiday and my family loves it, even the little kids. I got this recipe from one of my teachers in school and I absolutely loved it.

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