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pumpkin cupcakes

Delicious fall-inspired pumpkin cupcakes topped with creamy cheesecake frosting, perfect for seasonal celebrations.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 24
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 box spice cake mix
  • 1 box instant pumpkin spice pudding mix
  • 1 cup pumpkin puree
  • 1 tsp pumpkin pie spice
  • 4 large eggs
  • 0.5 cup whole milk
  • 0.33 cup vegetable oil
  • 2 cups heavy whipping cream
  • 0.5 cup powdered sugar
  • 0.33 cup instant cheesecake pudding mix
  • optional sprinkles and/or pumpkin pie spice

Method
 

Preparation Steps
  1. Preheat oven to 375°F and line a cupcake pan with liners.
  2. In a large mixing bowl, combine the spice cake mix, pumpkin pudding mix, pumpkin puree, pumpkin pie spice, eggs, milk, and vegetable oil. Beat on medium speed for 2-3 minutes until well combined.
  3. Fill each cupcake liner about two-thirds full with batter.
  4. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely before frosting.
  5. Prepare the frosting: whip the heavy cream, powdered sugar, and cheesecake pudding mix until stiff peaks form.
  6. Once cupcakes are cooled, pipe the frosting on top and garnish with sprinkles or a dusting of pumpkin pie spice if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.