desserts

Spiced Pumpkin Cupcakes

Perfect for fall (and all!) celebrations, bake sales or a special afterschool treat, these pumpkin cupcakes are crowned with a cream cheese frosting that features just a hint of spice. Yum!
15 min
PREP TIME
20 min
COOK TIME
270
CALORIES
16
INGREDIENTS

INGREDIENTS

  • Spiced Pumpkin Cupcakes:
  • 1 package (2-layer size) yellow cake mix
  • 1 package (4-serving size) vanilla instant pudding mix
  • 1 cup (250 mililiter) canned pumpkin
  • 1/2 cup (125 mililiter) oil
  • 1/2 cup (125 mililiter) water
  • 3 eggs
  • 1 1/2 teaspoon (7 mililiter) Ground Cinnamon
  • 1 teaspoon (5 mililiter) Cloves, Ground
  • 1 teaspoon (5 mililiter) Pure Vanilla Extract
  • Spiced Cream Cheese Frosting:
  • 1 package (250 gram) cream cheese, softened
  • 1/4 cup (50 mililiter) butter, softened
  • 1 teaspoon (5 mililiter) Pure Vanilla Extract
  • 1/4 teaspoon (1 mililiter) Cloves, Ground
  • 1 pound (500 gram) icing sugar

Preparation

  • 1 Preheat oven to 350°F (180°C). Beat all cupcake ingredients together in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes or until well blended.
  • 2 Spoon batter into 24 lightly greased or paper-lined muffin cups, filling each cup 2/3 full.
  • 3 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.
  • 4 For the Frosting, beat cream cheese, butter, vanilla and cloves in large bowl until light and fluffy. Gradually beat in icing sugar until smooth. Frost cooled cupcakes with prepared frosting.
  • 5 Tip: Substitute the 1 1/2 tsp cinnamon and 1 tsp cloves for 2 1/2 tsp Club House Pumpkin Pie Spice. In the icing, the 1/4 tsp cloves could be switched to pumpkin pie spice as well.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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