Sweet Pumpkin Cupcakes with Cream Cheese Frosting recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- 1 (18.25 ounce) package yellow cake mix 3 eggs ¾ cup water ⅓ cup canola oil 1 (16 ounce) can pumpkin puree 1 (8 ounce) package cream cheese, softened ¼ cup butter, softened 1 ½ teaspoons vanilla extract 1 ¼ cups confectioners' sugar
Nutrition Info
- 211.7 caloriescarbohydrate: 25.2 gcholesterol: 39 mgfat: 11.5 gfiber: 0.8 gprotein: 2.7 gsaturatedFat: 4.1 gservingSize: -sodium: 237.5 mgsugar: 16.5 gtransFat: : -unsaturatedFat: : -
Directions Sweet Pumpkin Cupcakes with Cream Cheese Frosting
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease or line 24 muffin cups with paper liners.
Beat cake mix, eggs, water, and canola oil together in a bowl using a hand mixer on medium speed until smooth, about 2 minutes. Add pumpkin and beat until batter is smooth, pour into prepared muffin cups.
Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 18 to 20 minutes. Place cupcakes on a wire rack to cool completely.
Beat cream cheese and butter together in a bowl using an electric mixer until smooth, add vanilla extract and beat until smooth. Beat confectioners' sugar, 1/4 cup at a time, into cream cheese mixture until frosting is smooth and creamy. Refrigerate frosting until chilled, at least 30 minutes.
Spread frosting onto cupcakes and refrigerate frosted cupcakes until chilled, at least 1 hour.