Pumpkin Cupcakes With Cream Cheese Frosting

Pumpkin cupcakes with cream cheese frosting are the perfect dessert for pumpkin season! They're easy, delicious and always a crowd pleaser.

Course Dessert

Cuisine American

Keyword pumpkin cupcakes, pumpkin cupcakes with cake mix

Prep Time 20

Cook Time 16

Servings

Calories 217kcal

Heat oven to 350 degrees. Line a muffin pan with cupcake liners or spray with non-stick cooking spray. Set aside.
In a large bowl, whisk together the cake mix, oil, eggs, and water until combined. Be sure to use only half the water that the cake mix box calls for.
1 box yellow cake mix, 3 eggs, 1/4 cup vegetable oil, 1/2 cup water
Add pumpkin puree to the cake batter and whisk to combine.
1 can pumpkin puree
Add the pumpkin cake batter to your muffin tins, filling each cup about ⅔ full. Bake for 15-20 minutes in the preheated oven, then place on a wire rack and allow to cool completely.
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth.
8 ounces cream cheese
Add the powdered sugar, cinnamon, and vanilla extract. Mix well to combine.
2 cups powdered sugar, 1 teaspoon vanilla extract, 1 tablespoon cinnamon
In a separate bowl, mix the heavy whipping cream for about 2-3 minutes, or until peaks begin to form. Add to the cream cheese frosting and mix until well combined.
1 1/2 cups heavy whipping cream
Add frosting to a pastry bag with a star tip and frost the cupcakes. Enjoy!

Spraying a little non-stick cooking spray inside the cupcake liners before filling them will allow the paper to peel easily without sticking.