Pumpkin Cupcakes with Cream Cheese Frosting Recipe
This pumpkin cupcake with cream cheese frosting is the only recipe you need for a fall treat! Pumpkin cupcakes are super easy to make and melt-in-your-mouth delicious.
Servings 24
Equipment
- Cupcake Pan
- Cupcake Wrappers/Liners
Ingredients
Pumpkin Cupcakes
- 1 box Betty Crocker Super Moist Spice Cake Mix
- 3 eggs (per cake box instructions)
- 1/2 cup vegetable oil (per cake box instructions)
- 1 tsp pumpkin pie spice (or substitute for your own homemade Pumpkin Pie Spice)
- 1/2 tsp vanilla extract
- 1 can pumpkin puree
Cream Cheese Frosting
- 2 cups powdered sugar
- 1/2 cup butter, room temperature
- 8 oz cream cheese, room temperature
- 4 tbsp pure maple syrup
- 1 tsp vanilla extract
- 24 mallow creme pumpkins (to place on top of finished cupcakes)
Homemade Pumpkin Pie Spice
- 4 tsp ground cinnamon
- 2 tsp ground ginger
- 1 tsp ground cloves
Instructions
Pumpkin Cupcakes
- Preheat oven to 350°F. Line two 12-cup standard muffin tins with cupcake paper liners. Set aside.
- In a stand mixer with paddle attachment, beat together the cake mix, eggs, oil and pumpkin puree until smooth.
- Add the vanilla extract and pumpkin pie spice.
- Scoop 3 tbsp. of batter into each cupcake liner and bake for 12-15 minutes, or until a toothpick comes out clean.
Cream Cheese Frosting
- Beat butter (at room temperature) with mixer and blend until smooth.
- Place the cream cheese (at room temperature) in the bowl with the butter and mix until smooth and combined.
- Gradually add powdered sugar, syrup, and vanilla and blend until combined and smooth.
- Ice cupcakes and decorate with a mallow creme Pumpkin!