Pumpkin Cupcake Recipe
The secret to these EASY Pumpkin Cupcakes is a box of yellow cake mix. With pumpkin puree and a dash of pumpkin pie spice, these cupcakes are so soft, moist, flavorful, and pair perfectly with the delicious cream cheese frosting!
1 box Yellow Cake Mix (plus ingredients listed on back minus the water) 1/2 tsp pumpkin pie spice 1/2 tsp cinnamon 1 tsp vanilla 15 oz can pumpkin puree Cinnamon Cream Cheese Frosting 8 oz PHILADELPHIA cream cheese softened 1/4 c butter softened 1 tsp vanilla 2 c powdered sugar 1 1/2 tsp cinnamon candy pumpkins (optional)
Preheat oven to 350. Prepare cake mix as directed on box, but add pumpkin pie spice and substitute pumpkin puree for the water. Add vanilla and cinnamon. Pour batter into cupcake liners in muffin tins. Bake for 17-20 minutes. Let cool completely. Combine ingredients for frosting in a medium bowl and beat until smooth. Pipe or spread frosting on and top with a Candy Pumpkin if desired. ENJOY!
Calories: 175 kcal Carbohydrates: 29 g Protein: 1 g Fat: 5 g Saturated Fat: 3 g Cholesterol: 15 mg Sodium: 205 mg Potassium: 59 mg Sugar: 20 g Vitamin A: 2945 IU Vitamin C: 0.7 mg Calcium: 62 mg Iron: 0.7 mg