Pumpkin Cupcakes With Cream Cheese Frosting

Photo by  John Kernick
Read Reviews
  • Makes 24 cupcakes
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 210 calories
    • Fat 9 g
    • Sat Fat 4 g
    • Cholesterol 20 mg
    • Sodium 205 mg
    • Protein 3 g
    • Carbohydrate 30 g
    • Fiber 1 g


  1. Check 1 18.5-ounce box yellow cake mix (plus the ingredients called for in the package directions)
  2. Check 1/2 teaspoon pumpkin pie spice
  3. Check 1 15-ounce can pumpkin puree
  4. Check 2 8-ounce bars cream cheese, at room temperature
  5. Check 2 cups confectioners’ sugar
  6. Check 24 pieces candy corn


  1. Heat oven to 350° F. Line two 12-cup muffin tins with paper liners. Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.
  2. Divide the batter among the prepared muffin tins and bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool.
  3. Meanwhile, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn.