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!

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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!

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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

Directions

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.

Enjoy!

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

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  4 Responses to “Pumpkin Cupcakes with Cream Cheese Frosting”

  1. This looks great! Unfortunately I can’t copy-paste anything off of your site (I keep recipes in my Evernote), I get a pop-up that says “content is protected” — just wanted to let you know.

  2. Looks Delicious! I will have to give it a try sometime soon, yum I love cream cheese frosting 🙂

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