Pumpkin Cupcakes with Vanilla Cream Cheese Frosting

These plush Pumpkin Cupcakes with Vanilla Cream Cheese Frosting are perfect for the fall and Halloween season! Traditionally speaking, pumpkin anything with cream cheese frosting on top of it or in it, is totally acceptable in my book.   

You get happy explosions of yumminess from the moist, fluffy texture and spices in the pumpkin cupcakes with the creamy vanilla cream cheese frosting together!

Pumpkin Facts

• Did you know consuming more iron from plant sources such as pumpkin, appear to promote fertility for women, according Harvard Medical School's Harvard Health Publications.
• That is, if you're trying to have a 'little peanut', you might want to stock up on pumpkin, right? It can't hurt!  The vitamin A in pumpkin is consumed as beta-carotene then converted to vitamin A in the body.  It is also essential during pregnancy and lactation for hormone structure.  Who knew?  🙂
• Pumpkin is one of the best-known sources of beta-carotene, a powerful antioxidant giving orange vegetables and fruits their vibrant color.
• Eating foods rich in beta-carotene may reduce the risk of developing certain types of cancer, offer protection against asthma and heart disease, and delay aging and body degeneration.
• For even more benefits, check out this informative All the Powerful Health Benefits from Eating Pumpkin and see for yourself how pumpkins rate as a superfood!

Ingredients for Pumpkin Cupcakes with Vanilla Cream Cheese Frosting

These pumpkin cupcakes are so plush and lush!  Besides a whole can of pumpkin, they have pumpkin spice pudding in them too!  These are excellent without the frosting as well and yields 24 cupcakes!  

Plush Pumpkin Cupcakes

• yellow cake mix
• pumpkin spice instant pudding mix
• canned pumpkin
• canola oil
• almond milk, milk or water
• eggs
• vanilla extract

Vanilla Cream Cheese Frosting

• cream cheese 
• butter 
•  vanilla extract
• confectioners' sugar

How to Make Pumpkin Cupcakes with Vanilla Cream Cheese Frosting

1. Preheat oven to 350°F.
2. 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.
3. Spoon batter into 24 lightly greased or paper-lined muffin cups, filling each cup ⅔ full.
4. Bake 20 minutes or until toothpick inserted into cupcake comes out clean.
5. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely.
6. To make the frosting, beat cream cheese, butter, vanilla in large bowl until light and fluffy.
7. Gradually beat in confectioners' sugar until smooth.
8. Frost cooled cupcakes with frosting.

Pumpkin Cupcakes with Vanilla Cream Cheese Frosting are perfect anytime, anywhere for all of your fall and winter festivities!  Here's the recipe, enjoy that Beta-Carotene too!

More Delish Pumpkin Desserts!

• Pumpkin Magic Custard Cake
• Ultimate Pumpkin Bars with Creamy Cream Cheese Frosting
• Pumpkin Cheesecake Swirl Brownies
• Sheet Pan Pumpkin Chocolate Chip Cookie Bars 
• Pumpkin Lasagna Dessert
• "CopyCat" Starbucks Pumpkin Pound Cake
• Pumpkin Cheesecake Pie

Plush Pumpkin Cupcakes with Vanilla Cream Cheese Frosting

The Baking ChocolaTess

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!

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Cook Time 20 mins

Course Dessert

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 ⅔ 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.

Keyword cream cheese, cupcakes, frosting, halloween, pumpkin, thanksgiving, vanilla

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