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5
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Pumpkin Cupcakes with Cream Cheese Frosting
These pumpkin cupcakes with cream cheese frosting will melt in your mouth. Made with a cake mix, these cupcakes are easy but still delicious!
Prep Time
5
minutes
mins
Cook Time
12
minutes
mins
Total Time
17
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
12
Calories:
462
kcal
Author:
Carrie Barnard
Ingredients
For the Cupcakes:
1
box
Cake Mix
2
cups
pumpkin puree
(or 1 can 100% pumpkin. Make sure you also see
how to make pumpkin puree
easily to save you money.)
pumpkin pie spice
For the Cream Cheese Frosting:
1/2
cup
cubed butter
(softened)
8
ounces
cream cheese
(softened)
4
cups
powdered sugar
1
tablespoon
milk
Instructions
For the Cupcakes:
Preheat oven to 350 Fahrenheit.
Mix together cake mix and pumpkin. Mix until well combined.
Fill cupcake liners 2/3 full. This will make 12 cupcakes.
Bake at 350 Fahrenheit for 12-16 minutes or until top of cupcake bounces back when pressed down lightly.
Remove from oven and let cool completely before topping with frosting.
For the Cream Cheese Frosting:
Cream together butter and cream cheese with electric mixer with whisk attachment.
Slowly add powdered sugar, whisking for 3-4 minutes. Add up to 1 tablespoon of milk if the icing is too thick.
Once cooled, frost the cupcakes. You can add a sprinkle of pumpkin pie spice for added flavor and presentation.
Notes
Refrigerate any leftover cupcakes covered for up to 4-5 days.
Nutrition
Calories:
462
kcal
|
Carbohydrates:
79
g
|
Protein:
3
g
|
Fat:
15
g
|
Saturated Fat:
9
g
|
Cholesterol:
41
mg
|
Sodium:
430
mg
|
Potassium:
136
mg
|
Fiber:
1
g
|
Sugar:
59
g
|
Vitamin A:
6845
IU
|
Vitamin C:
1.7
mg
|
Calcium:
127
mg
|
Iron:
1.5
mg