Pumpkin Cupcakes Recipe
Pumpkin Cupcakes is an easy and delicious that is made from a yellow cake mix and canned pumpkin. It is spiced wth cinnamon, cloves, and vanilla with a made from scratch cream cheese frosting. Perfect for Thanksgiving, Christmas, Easter, school events, bake sales, or anytime. Takes only 35 minutes from start to finish.
Ingredients
- Cupcake Ingredients
- 1 box, (2-layer size), yellow cake mix
- 1 box, (4-serving size), vanilla instant pudding mix
- 1 cup canned pumpkin
- 1/2 cup cooking oil
- 1/2 cup water
- 3 eggs
- 2 tsp ground cinnamon
- 1-1/4 tsp ground cloves
- 1 tsp vanilla extract
- Frosting Ingredients
- 1 pkg (8 oz) cream cheese, softened
- 1/4 cup, (1/2 stick), butter, softened
- 1 tsp vanilla extract
- 1/4 tsp ground cloves
- 1 (16 oz) box powdered sugar
Directions
- Preheat oven to 350° F.
- For the Cupcakes, Place all cupcake ingredientsin a large bowl and beat together with an electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes or until well blended.
- Spoon batter into 24 lightly greased or paper-lined muffin cups, filling each cup 2/3 full.
- Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely.
- For the frosting, beat cream cheese, butter, vanilla and cloves in a large bowl until light and fluffy. Gradually beat in powdered sugar until smooth. Frost the cupcakes after completely cooled.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 48g | |
| Recipe makes 24 servings | |
| Calories 162 | |
| Calories from Fat 74 | 46% |
| Total Fat 8.4g | 11% |
| Saturated Fat 2.35g | 9% |
| Trans Fat 0.12g | |
| Cholesterol 34mg | 11% |
| Sodium 47mg | 2% |
| Potassium 37mg | 1% |
| Total Carbs 20.96g | 6% |
| Dietary Fiber 0.2g | 1% |
| Sugars 19.39g | 13% |
| Protein 1.35g | 2% |
