Pumpkin Cupcakes with Cream Cheese Frosting

Pumpkin Cupcakes with Cream Cheese Frosting might be just the American recipe you are searching for. This recipe serves 24. One serving contains 2833 calories, 28g of protein, and 32g of fat. For $3.24 per serving, this recipe covers 45% of your daily requirements of vitamins and minerals. A mixture of water, cream cheese, sour cream, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 62 people have made this recipe and would make it again. It is brought to you by Food Fanatic. From preparation to the plate, this recipe takes around 1 hour. With a spoonacular score of 88%, this dish is awesome. If you like this recipe, take a look at these similar recipes: Pumpkin Eggnog Chocolate Cupcakes with Pumpkin Cream Cheese Frosting, Pumpkin Carrot Cupcakes with Pumpkin Cream Cheese Frosting, and Pumpkin Cupcakes with Cream Cheese Frosting.

Servings: 24

Preparation duration: 45 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

For the Cupcakes:Preheat oven to 350F. Line 24 muffin tins with cupcake liners and set aside.In the bowl of your mixer, beat cake mix, pumpkin, eggs, water, sour cream, and cinnamon on low speed for 30 seconds.Increase speed to medium and beat for 2 minutes. Fill each tin 2/3 full with batter and bake for 15-20 minutes or until tops spring back when lightly touched in the center.Remove from oven and let cool completely on wire racks.For the Frosting:In the bowl of your mixer, beat butter, cream cheese, and vanilla on medium speed until smooth.With the mixer on LOW speed, slowly add powdered sugar, beating until just barely mixed in.Once combined, increase speed to high and beat for one minute.If frosting is too thick, add milk, one tablespoon at a time until spreadable consistency is reached.Generously frost cupcakes then dust lightly with cinnamon.

 

Step by step:

1. For the Cupcakes:Preheat oven to 350F. Line 24 muffin tins with cupcake liners and set aside.In the bowl of your mixer, beat cake mix, pumpkin, eggs, water, sour cream, and cinnamon on low speed for 30 seconds.Increase speed to medium and beat for 2 minutes. Fill each tin 2/3 full with batter and bake for 15-20 minutes or until tops spring back when lightly touched in the center.

2. Remove from oven and let cool completely on wire racks.For the Frosting:In the bowl of your mixer, beat butter, cream cheese, and vanilla on medium speed until smooth.With the mixer on LOW speed, slowly add powdered sugar, beating until just barely mixed in.Once combined, increase speed to high and beat for one minute.If frosting is too thick, add milk, one tablespoon at a time until spreadable consistency is reached.Generously frost cupcakes then dust lightly with cinnamon.

Nutrition Information:

covered percent of daily need

 

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