SWEET PUMPKIN CUPCAKES WITH CREAM CHEESE FROSTING
These delicious cupcakes are a nice alternative to traditional pumpkin spice muffins and have a much sweeter, lighter pumpkin flavor. They are made with a yellow cake mix and have a nice fluffy texture. Topped with cream cheese frosting and served cold, they are a wonderful fall treat!
Provided by Stefanie Hoffman
Categories Fruits and Vegetables Vegetables Squash
Time 2h35m
Yield 24
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 211.7 calories, Carbohydrate 25.2 g, Cholesterol 39 mg, Fat 11.5 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 4.1 g, Sodium 237.5 mg, Sugar 16.5 g
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