Sweet Pumpkin Cupcakes with Cream Cheese Frosting recipe

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Ingredients

1 (18.25 ounce) package yellow cake mix
3 eggs
¾ cup water
⅓ cup canola oil
1 (16 ounce) can pumpkin puree
1 (8 ounce) package cream cheese, softened
¼ cup butter, softened
1 ½ teaspoons vanilla extract
1 ¼ cups confectioners' sugar

Nutrition Info

211.7 calories
carbohydrate: 25.2 g
cholesterol: 39 mg
fat: 11.5 g
fiber: 0.8 g
protein: 2.7 g
saturatedFat: 4.1 g
servingSize: -
sodium: 237.5 mg
sugar: 16.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease or line 24 muffin cups with paper liners.

  2. Beat cake mix, eggs, water, and canola oil together in a bowl using a hand mixer on medium speed until smooth, about 2 minutes. Add pumpkin and beat until batter is smooth, pour into prepared muffin cups.

  3. Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 18 to 20 minutes. Place cupcakes on a wire rack to cool completely.

  4. Beat cream cheese and butter together in a bowl using an electric mixer until smooth, add vanilla extract and beat until smooth. Beat confectioners' sugar, 1/4 cup at a time, into cream cheese mixture until frosting is smooth and creamy. Refrigerate frosting until chilled, at least 30 minutes.

  5. Spread frosting onto cupcakes and refrigerate frosted cupcakes until chilled, at least 1 hour.

Recipe Yield

24 cupcakes

Recipe Note

These delicious cupcakes are a nice alternative to traditional pumpkin spice muffins and have a much sweeter, lighter pumpkin flavor. They are made with a yellow cake mix and have a nice fluffy texture. Topped with cream cheese frosting and served cold, they are a wonderful fall treat!

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