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Posted: 09/04/2017

Quick and Easy Pumpkin Cupcakes

Name: Quick and Easy Pumpkin Cupcakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 package spice cake mix, dry; 1 (15 oz) can pumpkin puree; 3 large eggs; 1/3 cup water; 1/3 cup vegetable oil; 1 cup heavy whipping cream; 1 (8 oz) package cream cheese, softened; 2/3 cup packed light brown sugar; 1 teaspoon vanilla extract

Total Time: 30 minutes 0 Reviews Jump to Recipe

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Cupcakes don’t get easier than these Quick and Easy Pumpkin Cupcakes! Only 5 ingredients in the cupcakes, these cupcakes are also frosted in my very favorite frosting!

PIN IT FOR LATER!

Originally posted October 30, 2008 – Well, September is officially upon us, so it’s time for all things fall, right? I know I’m ready! To get you started, I decided to bring these Quick and Easy Pumpkin Cupcakes from years ago back to the front of the blog. If you are ever short on time, or if you need a recipe that is fail proof, look no further. These cupcakes are filled with pumpkin flavor, and they are SO easy. Plus, they are topped with my very favorite frosting ever – this brown sugar cream cheese frosting. These cupcakes are perfect to enjoy all fall long!

The original post follows:

Have you ever had one of those days when you find out that you need a treat, and need it right away? So it couldn’t be an “experiment” – it had to be something fail proof.

I had one of those days a few days ago. I got a call from my sister, saying that it was my sister-in-law’s birthday and that we should take her out for lunch. Great idea! But I was not prepared! If you are a regular reader of my blog, you’ll know that I have been giving cupcakes to the birthday boy/girl in my family over the past 10 months. In my forgetfulness, or absentmindedness – I totally spaced her birthday, so I didn’t have a cupcake recipe planned to take to her. I knew I was going to have to go to the store since I probably didn’t have everything I needed on hand, and I only had a couple of hours before we met, so I knew I needed something I knew would work. I decided to just pick up a cake mix, since yes – they work every time! But I wanted something a little more, and I had remembered seeing a pumpkin cupcake made from a cake mix. After a quick internet search, which brought up lots of recipes, I decided on this one. It worked perfectly, was delicious, and I was right on time for the lunch with cupcakes for my sister-in-law!!

See how to make these Quick and Easy Pumpkin Cupcakes here:

For the frosting, I used a recipe I used for my first blog post on this blog. I think about that frosting a lot because it was so delicious, but have never made it since. I decided to take this opportunity to make it again, and I’m glad that I did, because it is my new favorite cream cheese frosting!

So if you are scrambling last minute for something to take to that Halloween party tomorrow night but you are running short on time, here’s your solution!

Looking for more pumpkin recipes?
Pumpkin Pie Cake
Pumpkin Cheesecake Cupcakes
Pumpkin Cobbler
Pumpkin Cheesecake Bars from A Treats Affair
Melt in Your Mouth Pumpkin Cookies from Dear Crissy
Pumpkin Crumb Cake Muffins from Sally’s Baking Addiction

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Quick and Easy Pumpkin Cupcakes

Author: Deborah
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 minutes
Yield: 24 cupcakes 1x
Category: Dessert

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Description

Cupcakes don’t get easier than these Quick and Easy Pumpkin Cupcakes! Only 5 ingredients in the cupcakes, these cupcakes are also frosted in my very favorite frosting!

Scale

Ingredients

Cupcakes:

1 package spice cake mix, dry
1 (15 oz) can pumpkin puree
3 large eggs
1/3 cup water
1/3 cup vegetable oil

Frosting:

1 cup heavy whipping cream
1 (8 oz) package cream cheese, softened
2/3 cup packed light brown sugar
1 teaspoon vanilla extract

Instructions

Preheat the oven to 350ºF. Line 24 muffin cups with paper liners.

Combine the cake mix, pumpkin puree, eggs, water and oil in a large bowl and mix until moistened. Beat on medium speed for 2 minutes, scraping the sides of the bowl as needed.

Fill each of the cupcake liners with the batter, filling each about 2/3 full.

Bake in the preheated oven until a tester inserted in the center of one comes out clean, 15-20 minutes. Remove the cupcakes from the pan and cool completely.

To make the frosting, whip the cream to soft peaks. Set aside.

In another bowl, beat the cream cheese until smooth. Add in the brown sugar and the vanilla extract, and beat again until completely combined.

Fold about 1/3 of the cream into the cream cheese mixture. Once the whipped cream has been completely incorporated, add the remaining whipped cream and fold until it is combined.

Pipe the frosting on the cooled cupcakes.*

Recipe Notes:

*If your frosting is too runny, place the bowl in the refrigerator for a few minutes before piping.

Nutrition information provided as an estimate only. Various brands and products can change the counts.

Nutrition

Serving Size: 1 cupcake
Calories: 207
Sugar: 12 g
Sodium: 174 mg
Fat: 12 G
Saturated Fat: 5 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 47 mg

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Meet Deborah

Welcome to Taste and Tell. Here you will find easy, fast and family friendly recipes. I am a believer that anyone can cook and that dinner doesn’t have to be complicated. Come join me in my kitchen! Read More

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