Prep 15m Cook 20m Additional 2h Ready In 2h 35m
Servings 24 cupcakes Calories 211.7

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!

Recipe Ingredients

  • 1 (18.25 ounce) package yellow cake mix
  • 3 eggs
  • ¾ cup water
  • ⅓ cup canola oil
  • 1 (16 ounce) can pumpkin puree
  • 1 (8 ounce) package cream cheese, softened
  • ¼ cup butter, softened
  • 1 ½ teaspoons vanilla extract
  • 1 ¼ cups confectioners' sugar

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease or line 24 muffin cups with paper liners.
  2. 2 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.
  3. 3 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.
  4. 4 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.
  5. 5 Spread frosting onto cupcakes and refrigerate frosted cupcakes until chilled, at least 1 hour.

Nutrition Facts

  • Calories 211.7
  • Carbohydrate 25.2 g
  • Cholesterol 39 mg
  • Fat 11.5 g
  • Fiber 0.8 g
  • Protein 2.7 g
  • Saturated Fat 4.1 g
  • Sodium 237.5 mg
  • Sugar 16.5 g

Reviews

  1. ABSOLUTELY Delicious!!!!
  2. I added 2 tsp pumpkin spice to batter and another tsp of vanilla to frosting.
  3. These cupcakes are delicious! I made them for a holiday school event and they were a big hit with my class! I think the frosting could maybe use a little less sugar though it was a bit too sweet. But other than that they were easy to make and super delicious!
  4. I followed the recipe exactly and was very disappointed. The cupcakes didn't have the correct consistency despite the fact that the "toothpick test" came out clean. As I began to ice each one the cupcake just fell apart. Not only that but the butter cream icing had no flavor. I was supposed to take them - Read more ...
  5. I made this with a spice cake mix (all i had) with an additional dash of cinnamon nutmeg and allspice a tad bit of vanilla and a few addsd tablespoons of sugar. It came out excellent. I frosted with a mixture of canned pumpkin powdered sugar butter cream cheese vanilla and spices. these came out - Read more ...
  6. These were delightful. I made them for my nieces wedding shower and everyone loved them. I did use a spice cake mix but other than that kept the recipe the same.

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