Pumpkin Cupcakes with Cream Cheese Frosting
Description
Pumpkin cupcakes are easy to prepare thanks to baking mix and canned pumpkin puree in the batter. Top cupcakes with homemade cream cheese frosting.
Ingredients
•
3 cups baking mix (such as Bisquick ®)
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1 (15 ounce) can pumpkin puree
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1 cup white sugar
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1 cup brown sugar
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4 eggs
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1/4 cup butter, softened
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1/4 cup milk
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2 teaspoons pumpkin pie spice
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1/2 (8 ounce) package cream cheese, softened
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1/2 cup butter, softened
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4 1/2 cups confectioners' sugar, divided
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2 teaspoons vanilla extract
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Grease or line 36 muffin cups with paper liners.
2
Beat baking mix, pumpkin puree, white sugar, brown sugar, eggs, 1/4 cup butter, milk, and pumpkin pie spice together in a bowl using an electric mixer on low speed until well mixed; spoon into the prepared muffin cups.
3
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 30 minutes. Cool cupcakes in pan for 5 minutes before transferring to a wire rack to cool completely.
4
Beat cream cheese and 1/2 cup butter together in a bowl using an electric mixer on low speed until smooth and creamy. Beat 2 cups confectioners' sugar and vanilla extract into creamed butter mixture on low speed until well mixed; increase to high speed and beat until fluffy. Gradually pour 2 1/2 cups confectioners' sugar into frosting and beat on medium speed until frosting is thickened.
5
Spoon frosting into a resealable plastic bag and snip 1 corner. Pipe frosting onto the cooled cupcakes.