Pumpkin Cupcakes with Cake Mix
User Reviews
5.0
9 reviews
Excellent
Pumpkin Cupcakes with Cake Mix
Report
These delicious pumpkin cupcakes with cake mix, pudding mix, and lots of spice are moist, flavorful, and absolutely delicious! Top with a cheesecake frosting and some sprinkles for the ultimate fall dessert!
Share:
Ingredients
Cupcakes:
- 1 box spice cake mix (unprepared)
- 1 .5 oz box instant pumpkin spice pudding mix (unprepared)
- 1 cup 100% Pumpkin Puree
- 1 tsp pumpkin pie spice
- 4 large eggs
- ½ cup whole milk
- ⅓ cup vegetable oil
Frosting:
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- ⅓ cup instant cheesecake pudding mix (unprepared)
- sprinkles and/or pumpkin pie spice (optional garnish)
Instructions
Cupcakes:
- Preheat oven to 375°F and place liners in a cupcake pan.
- Place all the cupcake ingredients in a large mixing bowl or stand mixer and beat 2-3 minutes, until well mixed.
- Fill each cupcake liner about 2/3 full with batter.
- Reduce temperature to 350°F and bake cupcakes for 18-20 minutes, until a toothpick in the center comes out clean. Remove from the oven and allow to cool for few minutes before transferring to a cooling rack.
Frosting:
- Prepare frosting by combining heavy whipping cream, powdered sugar, and pudding mix. Whip until it is thick and fluffy, but don't over mix.
- Once cupcakes are completely cool, pipe frosting onto cupcakes and garnish with sprinkles or pumpkin pie spice.
Notes
- Change these cupcakes up with different frostings by swapping out the pudding in the frosting with different flavors, just make sure it’s an instant pudding.
- Freeze cupcakes after completely cooling and before frosting. Place the cooled cupcakes inside a Ziploc bag or airtight container and freeze for up to three months. Remove from the freezer and allow to thaw at room temperature then frost once thawed.
- Store in an airtight container in the refrigerator for up to five days before either throwing away or freezing.
- Ingredient Notes:
- Spice Cake Mix – I typically use Betty Crocker spice cake mix but any kind works just fine!
- Pumpkin – make sure you’re using pure pumpkin or pumpkin puree, not pumpkin pie filling.
- Milk – you want to ideally use whole milk in these for the richness but if you don’t have it, milk with a lower fat content is fine.
- Pumpkin spice pudding mix – if you can’t find the pumpkin spice kind, you can use vanilla pudding mix and just add an extra teaspoon of the pumpkin pie spice.
- Cheesecake pudding mix – if you can’t find cheesecake instant pudding mix, you can use a different kind as long as it is an instant pudding mix. It will change the flavor of the frosting, so I recommend either vanilla or chocolate.
Nutrition Information
Show Details
Calories
222kcal
(11%)
Carbohydrates
25g
(8%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
64mg
(21%)
Sodium
229mg
(10%)
Potassium
140mg
(4%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
2110IU
(42%)
Vitamin C
1mg
(1%)
Calcium
51mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 22cupcakes
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Calories | 222kcal | 11% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 64mg | 21% |
| Sodium | 229mg | 10% |
| Potassium | 140mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 2110IU | 42% |
| Vitamin C | 1mg | 1% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
Ghirardelli Brownie Mix (Instructions + Homemade Brownie Mix Recipe) with VIDEO
American
(0 reviews)
