Pumpkin Cupcakes with Cream Cheese Frosting recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- 3 cups baking mix (such as Bisquick ®) 1 (15 ounce) can pumpkin puree 1 cup white sugar 1 cup brown sugar 4 eggs ¼ cup butter, softened ¼ cup milk 2 teaspoons pumpkin pie spice ½ (8 ounce) package cream cheese, softened ½ cup butter, softened 4 ½ cups confectioners' sugar, divided 2 teaspoons vanilla extract
Nutrition Info
- 197.2 caloriescarbohydrate: 32.5 gcholesterol: 34.4 mgfat: 7.1 gfiber: 0.5 gprotein: 1.9 gsaturatedFat: 3.7 gservingSize: -sodium: 200.8 mgsugar: 25.5 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Cupcakes with Cream Cheese Frosting
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease or line 36 muffin cups with paper liners.
Beat baking mix, pumpkin puree, white sugar, brown sugar, eggs, 1/4 cup butter, milk, and pumpkin pie spice together in a bowl using an electric mixer on low speed until well mixed, spoon into the prepared muffin cups.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 30 minutes. Cool cupcakes in pan for 5 minutes before transferring to a wire rack to cool completely.
Beat cream cheese and 1/2 cup butter together in a bowl using an electric mixer on low speed until smooth and creamy. Beat 2 cups confectioners' sugar and vanilla extract into creamed butter mixture on low speed until well mixed, increase to high speed and beat until fluffy. Gradually pour 2 1/2 cups confectioners' sugar into frosting and beat on medium speed until frosting is thickened.
Spoon frosting into a resealable plastic bag and snip 1 corner. Pipe frosting onto the cooled cupcakes.