These moist pumpkin cupcakes with cream cheese frosting are easy to make and have lots of flavor!
I originally posted this recipe for pumpkin cupcakes with cream cheese frosting back in 2009 but its still a favorite around here this time of year so I thought it would be fun to share again. My sister-in-law first introduced us to this killer recipe which she found in Real Simple magazine.
1 18.5-ounce box yellow cake mix (plus the ingredients called for in the package directions)
1/2 teaspoon pumpkin pie spice1 15-ounce can pumpkin puree
2 8-ounce bars cream cheese, at room temperature2 cups confectioners’ sugar24 pieces candy corn
Heat oven to 350° F. Line two 12-cup muffin tins with paper liners. Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions. Divide the batter among the prepared muffin tins and bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool. Using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn. Makes 24 cupcakes.
I hope you enjoy this recipe! It is the perfect fall treat! Try making it for your next Halloween party!
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