Pumpkin Cupcakes with Cream Cheese Frosting

Pumpkin Cupcakes with Cream Cheese Frosting

stephanyss

"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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Ingredients

1 h 40 m servings 197 cals
Serving size has been adjusted!
Original recipe yields 36 servings

Nutrition

  • Calories:
  • 197 kcal
  • 10%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 32.5g
  • 10%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 201 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • Cook's Note:
  • If frosting is too soft to mound, add additional confectioners' sugar, 1 teaspoon at a time.

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