Pumpkin Cupcakes With Cream Cheese Frosting Recipe

Name: Pumpkin Cupcakes With Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cupcakes:; 3 cups baking mix (such as Bisquick (R)); 1 (15 ounce) can pumpkin puree; 1 cup white sugar; 1 cup brown sugar; 4 eggs; 1/4 cup butter, softened; 1/4 cup milk; 2 teaspoons pumpkin pie spice; Cream Cheese Frosting:; 1/2 (8 ounce) package cream cheese, softened; 1/2 cup butter, softened; 4 1/2 cups confectioners' sugar, divided; 2 teaspoons vanilla extract

Servings: persons

Cupcakes:
3 cups baking mix (such as Bisquick (R))
1 (15 ounce) can pumpkin puree
1 cup white sugar
1 cup brown sugar
4 eggs
1/4 cup butter, softened
1/4 cup milk
2 teaspoons pumpkin pie spice
Cream Cheese Frosting:
1/2 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
4 1/2 cups confectioners' sugar, divided
2 teaspoons vanilla extract

1
Preheat oven to 350 degrees F (175 degrees C). Grease or line 36 muffin cups with paper liners.
2
Beat baking mix, pumpkin puree, white sugar, brown sugar, eggs, 1/4 cup butter, milk, and pumpkin pie spice together in a bowl using an electric mixer on low speed until well mixed; spoon into the prepared muffin cups.
3
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 30 minutes. Cool cupcakes in pan for 5 minutes before transferring to a wire rack to cool completely.
4
Beat cream cheese and 1/2 cup butter together in a bowl using an electric mixer on low speed until smooth and creamy. Beat 2 cups confectioners' sugar and vanilla extract into creamed butter mixture on low speed until well mixed; increase to high speed and beat until fluffy. Gradually pour 2 1/2 cups confectioners' sugar into frosting and beat on medium speed until frosting is thickened.
5
Spoon frosting into a resealable plastic bag and snip 1 corner. Pipe frosting onto the cooled cupcakes.

1781

kcal

Calories

Fat

332

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 14 ingredients. The key ingredients include: Cupcakes:, 3 cups baking mix (such as Bisquick (R)), 1 (15 ounce) can pumpkin puree, 1 cup white sugar, and more.

Yes, Pumpkin Cupcakes With 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 Cream Cheese Frosting

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