Pumpkin Cupcakes With Cream Cheese Frosting

Pumpkin Cupcakes With Cream Cheese Frosting
 John Kernick
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preparation
15
minutes
cooking
40
minutes
Makes 24 cupcakes

Ingredients

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

Directions

  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.
Kate Merker
October 2009

Nutritional Information

  • Per Serving
  • Calories 210
  • Fat 9 g
  • Sat Fat 4 g
  • Cholesterol 20 mg
  • Sodium 205 mg
  • Protein 3 g
  • Carbohydrate 30 g
  • Fiber 1 g
What does this mean? See Nutrition 101.

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