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!
- 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
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.*
*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.
- 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