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Plush Pumpkin Cupcakes with Vanilla Cream Cheese Frosting
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Plush Pumpkin Cupcakes with Vanilla Cream Cheese Frosting

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!
Cook Time20 mins
Author: The Baking ChocolaTess


Plush Pumpkin Cupcakes

  • 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

Vanilla Cream Cheese Frosting

  • 1 package cream cheese 8 ounces, softened
  • 1/4 cup butter softened
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar


  • 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 2/3 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.


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.