Sweet Pumpkin Cupcakes with Cream Cheese Frosting

Sweet Pumpkin Cupcakes with Cream Cheese Frosting 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!

Ingredients

Original recipe yields 24 servings
The ingredient list now reflects the servings specified

Cupcakes:
Cream Cheese Frosting:

Time Details

    PREP : 15 mins

    COOK : 20 mins

    TOTAL : 2 hrs

    SERVING : 24

    YIELD : 24 cupcakes

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

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  • 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.

  • 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.

  • 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.

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

Per Serving: 212 calories; protein 2.7g; carbohydrates 25.2g; fat 11.5g; cholesterol 39mg; sodium 237.5mg.