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: 1 pkg. (2-layer size) spice cake mix; 1 cup BREAKSTONE'S or KNUDSEN Sour Cream; 1 can (15 oz.) pumpkin; 1/4 cup oil; 3 eggs; 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened; 1/4 cup butter, softened; 1 tsp. vanilla; 1 pkg. (16 oz.) powdered sugar; 1-1/2 tsp. ground cinnamon

Servings: persons

1 pkg. (2-layer size) spice cake mix
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 can (15 oz.) pumpkin
1/4 cup oil
3 eggs
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup butter, softened
1 tsp. vanilla
1 pkg. (16 oz.) powdered sugar
1-1/2 tsp. ground cinnamon

1
Heat oven to 350 degrees F.
2
Beat first 5 ingredients with mixer until blended; spoon into 24 paper-lined muffin cups.
3
Bake 20 to 22 min.
4
or until toothpick inserted in centers comes out clean.
5
Cool in pans 10 min.
6
; remove from pans.
7
Cool completely.
8
Beat cream cheese, butter and vanilla in large bowl with mixer until blended.
9
Gradually beat in sugar.
10
Blend in cinnamon.
11
Spread over cupcakes.

887

kcal

Calories

Fat

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: 1 pkg. (2-layer size) spice cake mix, 1 cup BREAKSTONE'S or KNUDSEN Sour Cream, 1 can (15 oz.) 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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