Traditionally speaking, pumpkin anything with cream cheese frosting dolloped on it or in it, is totally acceptable in my book. The flavors are to die for.
They melt in your mouth, with happy explosions of yumminess and these Plush Pumpkin Cupcakes with Vanilla Cream Cheese Frosting are no exception.
I’ll give you some ChocolaTess Trivia!
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!
These pumpkin cupcakes are so plush and luscious. Besides a whole can of pumpkin, they have pumpkin spice pudding in them too!
Plush Pumpkin Cupcakes with Vanilla Cream Cheese Frosting are perfect anytime, anywhere!
These are excellent without the frosting as well and yields 24 cupcakes! Here’s the recipe, enjoy that Beta-Carotene!
- 1 package yellow cake mix
- 1 package pumpkin spice instant pudding mix 4-serving size
- 1 15 oz canned pumpkin
- 1/2 cup canola oil
- 1/2 cup almond milk milk or water
- 3 eggs
- 1 teaspoon vanilla extract
- 1 package cream cheese 8 ounces, softened
- 1/4 cup butter softened
- 1 teaspoon vanilla extract
- 2 cups confectioners' sugar
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Preheat oven to 350°F.
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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.
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Spoon batter into 24 lightly greased or paper-lined muffin cups, filling each cup 2/3 full.
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Bake 20 minutes or until toothpick inserted into cupcake comes out clean.
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Cool in pans on wire rack 10 minutes. Remove from pans; cool completely.
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To make the frosting, beat cream cheese, butter, vanilla in large bowl until light and fluffy.
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Gradually beat in confectioners' sugar until smooth.
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Frost cooled cupcakes with frosting.
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.
Beta Carotene anyone?
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Pumpkin cupcakes with cream cheese frosting! This is what makes fall my fave season!
I agree Melanie! Thank you so much for stopping by. 🙂