Desserts Cakes Cupcake Recipes Pumpkin Pumpkin Cupcakes with Cream Cheese Frosting 4.5 (2) 2 Reviews 2 Photos Pumpkin cupcakes are great for the holidays, including Halloween and Thanksgiving. I make these cupcakes almost every holiday and my family loves it, even the little kids. I got this recipe from one of my teachers in school and I absolutely loved it. Submitted by stephanyss Updated on August 22, 2022 Save Rate Print Share Close Add Photo Prep Time: 20 mins Cook Time: 20 mins Additional Time: 1 hr Total Time: 1 hr 40 mins Servings: 36 Yield: 36 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 36 servings Cupcakes: 3 cups baking mix (such as Bisquick ®) 1 (15 ounce) can pumpkin puree 1 cup white sugar 1 cup brown sugar 4 eggs ¼ cup butter, softened ¼ cup milk 2 teaspoons pumpkin pie spice Cream Cheese Frosting: ½ (8 ounce) package cream cheese, softened ½ cup butter, softened 4 ½ cups confectioners' sugar, divided 2 teaspoons vanilla extract Directions Preheat oven to 350 degrees F (175 degrees C). Grease or line 36 muffin cups with paper liners. 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. 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. 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. Spoon frosting into a resealable plastic bag and snip 1 corner. Pipe frosting onto the cooled cupcakes. Cook's Note: If frosting is too soft to mound, add additional confectioners' sugar, 1 teaspoon at a time. I Made It Print Nutrition Facts (per serving) 197 Calories 7g Fat 33g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 36 Calories 197 % Daily Value * Total Fat 7g 9% Saturated Fat 4g 19% Cholesterol 34mg 11% Sodium 201mg 9% Total Carbohydrate 33g 12% Dietary Fiber 1g 2% Total Sugars 26g Protein 2g 4% Vitamin C 1mg 1% Calcium 31mg 2% Iron 1mg 4% Potassium 59mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.