Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting Recipe

Name: Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 18 ounces spice cake mix; 1 cup sour cream; 1 (15 ounce) can pumpkin; 1/4 cup oil; 3 eggs; 8 ounces cream cheese, softened; 1/4 cup butter, softened; 1 teaspoon vanilla; 16 ounces powdered sugar; 1 1/2 teaspoons ground cinnamon

Servings: persons

18 ounces spice cake mix
1 cup sour cream
1 (15 ounce) can pumpkin
1/4 cup oil
3 eggs
8 ounces cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla
16 ounces powdered sugar
1 1/2 teaspoons ground cinnamon

1
Heat oven to 350.
2
Beat first 5 ingredients with mixer until well blended.
3
Spoon into 24 paper-lined muffin/cupcake cups.
4
Bake 20-22 minutes, or until toothpick inserted in centers comes out clean.
5
Cool in pans 10 minutes; remove from pans. Cool completely.
6
Beat cream cheese, butter and vanilla in large bowl with mixer until well blended.
7
Gradually beat in sugar.
8
Blend in cinnamon.
9
Spread over cooled cupcakes.
10
Store frosted cupcakes in refrigerator.

1098

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 18 ounces spice cake mix, 1 cup sour cream, 1 (15 ounce) can pumpkin, 1/4 cup oil, and more.

Yes, Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting

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