Pumpkin Cupcakes with Cream Cheese Frosting
Recipe information
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Cooking:
20 min.
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Servings per container:
36
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Source:

Ingredients for - Pumpkin Cupcakes with Cream Cheese Frosting

1. Baking mix (such as Bisquick ®) - 3 cups
2. Pumpkin Puree - 1 (15 ounce) can
3. White sugar - 1 cup
4. Brown sugar - 1 cup
5. Eggs - 4
6. Butter, softened - ¼ cup
7. Milk - ¼ cup
8. Pumpkin pie spice - 2 teaspoons
9. Cream cheese, softened - ½ (8 ounce) package
10. Butter, softened - ½ cup
11. Confectioners' sugar, divided - 4 ½ cups
12. Vanilla extract - 2 teaspoons

How to cook deliciously - Pumpkin Cupcakes with Cream Cheese Frosting

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Grease or line 36 muffin cups with paper liners.

2. Stage

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. Stage

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. Stage

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. Stage

Spoon frosting into a resealable plastic bag and snip 1 corner. Pipe frosting onto the cooled cupcakes.