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: 1 pkg. (14 oz.) pumpkin quick bread mix; 1 cup water; 3 Tbsp. vegetable oil; 2 eggs; 1/2 cup chopped PLANTERS Pecans; 1/2 cup butter, at room temperature; 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, at room temperature; 2 cups powdered sugar, sifted; 1 tsp. vanilla extract; 12 JET-PUFFED PUMPKIN SPICE MALLOWS Marshmallow

Servings: persons

1 pkg. (14 oz.) pumpkin quick bread mix
1 cup water
3 Tbsp. vegetable oil
2 eggs
1/2 cup chopped PLANTERS Pecans
1/2 cup butter, at room temperature
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, at room temperature
2 cups powdered sugar, sifted
1 tsp. vanilla extract
12 JET-PUFFED PUMPKIN SPICE MALLOWS Marshmallow

1
HEAT oven to 375 F.
2
BEAT first 5 ingredients with mixer until blended; spoon into 12 paper-lined muffin cups.
3
MEANWHILE, beat cream cheese, butter and vanilla in large bowl with mixer until creamy.
4
Turn the mixer to low speed and slowly beat in sugar.
5
FILL a piping bag with a large open star tip on it with 1 cup of frosting.
6
Hold the piping bag straight up, start frosting from the outside edge, and begin swirling around the outside edge.
7
Continue squeezing with constant pressure as you work around the edge of the cupcake and into the center.
8
Finish the spiral in the center, release pressure on the bag, and pull straight up.
9
IMMEDIATELY place one marshmallow on center of frosting.
10
ENJOY within 3 hours or cover with loose plastic wrap and keep refrigerated.

875

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. (14 oz.) pumpkin quick bread mix, 1 cup water, 3 Tbsp. vegetable oil, 2 eggs, 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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