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Pumpkin Cupcakes with Cream Cheese Frosting
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
100 minutes
Easy pumpkin cupcakes made with baking mix and canned pumpkin puree, topped with creamy homemade cream cheese frosting.
Ingredients:
  • 3 cups baking mix (such as Bisquick ®)
  • 1 (15 ounce) can pumpkin puree
  • 1 cup white sugar
  • 1 cup brown sugar
  • 4 eggs
  • 0.25 cup butter, softened
  • 2 teaspoons pumpkin pie spice
  • 0.5 (8 ounce) package cream cheese, softened
  • 0.5 cup butter, softened
  • 4.5 cups confectioners' sugar, divided
  • 2 teaspoons vanilla extract
Instructions:
  • Preheat the oven to 350°F (175°C) and prepare 36 muffin cups by greasing or lining them with paper liners.
  • Combine baking mix, pumpkin puree, white sugar, brown sugar, eggs, 1/4 cup butter, milk, and pumpkin pie spice in a bowl and mix with an electric mixer on low speed until well combined. Spoon the batter into the prepared muffin cups.
  • Bake in the preheated oven for 20-30 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  • Using an electric mixer on low speed, combine cream cheese and 1/2 cup butter until smooth. Mix in 2 cups confectioners' sugar and vanilla extract until well blended, then increase speed to high until fluffy. Gradually add 2 1/2 cups confectioners' sugar, beating on medium speed until frosting thickens.
  • Transfer the luscious frosting into a resealable plastic bag. Snip a corner for a professional touch. Squeeze the bag to elegantly pipe the frosting onto the chilled cupcakes.

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