Pumpkin Cupcakes From a Cake Mix
Pumpkin cupcakes from a cake mix are easy to make and full of classic fall flavor with a cinnamon cream cheese frosting.
Servings 24 Cupcakes
Calories 222kcal
Equipment
- cupcake pan
- cupcake liners
- large mixing bowl
- large bowl
- Hand mixer
- Piping bag with star tip
Ingredients
- 13.25 ounces yellow cake mix
- ½ cup water
- ⅓ cup vegetable oil
- 3 eggs
- 15 ounces pumpkin puree
Cinnamon Cream Cheese Frosting
- 8 ounces cream cheese softened
- 2 cups powdered sugar
- 1 teaspoon Vanilla
- 1 tablespoon Ground cinnamon
- 1 ½ cups heavy whipping cream
Instructions
- Preheat your oven to 350 degrees, and line a muffin tin with cupcake liners. Set aside.
- In a large mixing bowl, whisk together cake mix, water, oil, and eggs, until combined.
- Add pumpkin puree, and whisk to combine.
- Add the pumpkin cake mixture to your cupcake liners, filling about ⅔ full.
- Bake for 16-20 minutes.
- Once the cupcakes have finished baking, allow them to cool completely.
- In a large mixing bowl, beat softened cream cheese, until smooth. Add powdered sugar, vanilla and cinnamon. Mix well to combine.
- In a separate bowl, mix heavy whipping cream, about 2-3 minutes, until peaks begin to form.
- Add whipped cream to cream cheese frosting mixture, and mix well to combine.
- Add frosting to a piping bag with a star tip, and frost the cupcakes.
- Enjoy!
Notes
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Serving: 1Cupcake | Calories: 222kcal | Carbohydrates: 26g | Protein: 2g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 47mg | Sodium: 157mg | Potassium: 80mg | Fiber: 1g | Sugar: 18g | Vitamin A: 3134IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg