Pumpkin Cupcakes with Cream Cheese Frosting

 Posted by on October 10, 2014  Add comments  Tagged with:
Oct 102014

Long-time readers will remember that Friday is treat day around here, and what could be better on this beautiful fall day than these delicious pumpkin cupcakes!


It’s pretty rare for me to make a recipe that I find on the back of a box, but I actually did find this recipe on a package of…something. I cut it out and stashed it in my recipe file, where it gathered dust for a long time until one winter day, when I was trying to come up with creative ways to use up a stash of canned pumpkin I’d purchased on clearance. Per usual, I changed the recipe to suit our personal tastes (I don’t think I’ve ever made a recipe exactly as written. Maybe once). The result is the most delicious, moist, easy-to-whip-up fall cupcake you’ve ever had, reminiscent of rich, cinnamony pumpkin bars, with decadent cream cheese frosting. If you’re a coffee drinker, you must try one with your next cup. It’s a heavenly combination!


Pumpkin Cupcakes with Cream Cheese Frosting

Servings: Makes 18 good-sized cupcakes

1 2-layer yellow cake mix (any. I use the generic Aldi brand)
1 3-ounce package vanilla instant pudding mix (I use 3/8 cup bulk vanilla pudding mix)
1 cup canned pumpkin
1/2 cup extra light olive oil
1/2 cup water
3 eggs
1 1/2 teaspoons cinnamon
Pinch ground cloves (we don’t like cloves much, so I use 1/4 teaspoon, max)
1/4 teaspoon finely ground sea salt
1 teaspoon pure vanilla extract


Preheat oven to 350°F. Beat all ingredients in large bowl with electric mixer on low speed until moistened, scraping the sides of the bowl frequently. Beat on medium speed for another 2 minutes or until thoroughly blended. Using a 1/4 cup ice cream scoop (I like the trigger kind), fill 18 paper-lined muffin cups. Bake 20 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely.

Cream cheese frosting
(This is a half batch of frosting – the full recipe makes far more than needed, but if you like lots and LOTS of frosting, go ahead and double it).

1/2 package (4 ounces) Neufchatel cream cheese, at room temperature
2 tablespoons butter, at room temperature
1/2 teaspoon pure vanilla extract
1 teaspoon milk
2 cups powdered sugar

Beat cream cheese, butter, vanilla and milk in a large bowl until light and fluffy. Gradually beat in powdered sugar until smooth. Frost cooled cupcakes.


(To C&P or print this recipe, please click HERE.).