Plush Pumpkin Cupcakes with Vanilla Cream Cheese Frosting
These plush and luscious pumpkin cupcakes have pumpkin pie spice pudding, plus a whole can of pumpkin in them and they are sooo delicious. Frosting or not!
Servings: 24 Cupcakes
Calories:
Ingredients
Plush Pumpkin Cupcakes
- 1 package yellow cake mix
- 1 4-serving size package pumpkin spice instant pudding mix
- 1 15 oz canned pumpkin
- ½ cup canola oil
- ½ cup almond milk milk or water
- 3 eggs
- 1 teaspoon vanilla extract
Vanilla Cream Cheese Frosting
- 1 package cream cheese 8 ounces, softened
- ¼ cup butter softened
- 1 teaspoon vanilla extract
- 2 cups confectioners' sugar
Instructions
- Preheat oven to 350°F.
- To make the cupcakes, using a mixer, on low speed, beat the pumpkin, cake mix, pudding, milk, oil, eggs and vanilla in large bowl with electric mixer on low speed for 2 minutes.
- Spoon batter into 24 lightly greased or paper-lined muffin cups, filling each cup 2/3 full.
- Bake 20 minutes or until toothpick inserted into cupcake comes out clean.
- Cool in pans on wire rack 10 minutes. Remove from pans; cool completely.
- To make the frosting, beat cream cheese, butter, vanilla in large bowl until light and fluffy.
- Gradually beat in confectioners' sugar until smooth.
- Frost cooled cupcakes with frosting.
Notes
- If you want to make these more spiced, add a teaspoon of cinnamon to the pumpkin cupcake mix.
If you are piping frosting, you may want to double the frosting recipe.