Pumpkin Cupcakes With Cream Cheese Frosting

 John Kernick
Makes 24 cupcakes Hands-On Time: 15m Total Time: 40m

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.
By Kate Merker,  October 2009

Quick Tip

The cupcakes can be baked and stored at room temperature, covered, up to 2 days in advance. Frost them up to 12 hours before serving.

Nutritional Information

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

Did you try this recipe? How did you like it?

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