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Sweet Pumpkin Cupcakes with Cream Cheese Frosting Recipe

Recipe by: Stefanie Hoffman

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook20 m
  • Ready In2 h 35 m
  • 1Preheat oven to 350 degrees F (175 degrees C). Grease or line 24 muffin cups with paper liners.
  • 2Beat 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.
  • 3Bake 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.
  • 4Beat 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.
  • 5Spread frosting onto cupcakes and refrigerate frosted cupcakes until chilled, at least 1 hour.
Ingredients
  • 24 servings
  • 212 cals
  • Cupcakes:
  • 1 (18.25 ounce) package yellow cake mix
  • 3 eggs
  • 3/4 cup water
  • 1/3 cup canola oil
  • 1 (16 ounce) can pumpkin puree
  • Cream Cheese Frosting:
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 1 1/2 teaspoons vanilla extract
  • 1 1/4 cups confectioners' sugar
Nutrition

Amount per serving ( 5 total)

  • Calories:
    212
    11%
  • Fat:
    11.5
    18%
  • Carbs:
    25.2
    8%
  • Protein:
    2.7
    5%
  • Cholesterol:
    39
    13%

Based on a 2,000 calorie diet

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