Pumpkin Cupcakes With Cream Cheese Frosting
A Sturdy Red for Winter

Pumpkin Cupcakes With Cream Cheese Frosting


Makes 24 cupcakes| Hands-On Time: 15m | Total Time: 40m


  • 1 18.5-ounce box of yellow cake mix (plus ingredients called for in the package directions)
  • 1/2 teaspoon of pumpkin pie spice
  • 1 15-ounce can of pumpkin puree
  • 2 8-ounce bars of cream cheese, at room temperature
  • 2 cups confectioners’ sugar
  • 24 pieces of candy corn 


  1. Heat oven to 350° F. Line two 12-cup muffin tins with paper liners. Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.
  2. Divide the batter among the prepared muffin tins and bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool.
  3. Meanwhile, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn. 

By Kate Merker,  October 2009, realsimple.com


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