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!
Course Dessert
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Servings 24cupcakes
Calories 207kcal
Author Deborah Harroun
Ingredients
Cupcakes:
1package spice cake mixdry
115 oz can pumpkin puree
3large eggs
1/3cupwater
1/3cupvegetable oil
Frosting:
1cupheavy whipping cream
18 oz package cream cheese, softened
2/3cuppacked light brown sugar
1teaspoonvanilla 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.*
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.