These Pumpkin Cupcakes are made with a doctored-up cake mix, a 3-ingredient whipped frosting, and then dusted with sprinkles and pumpkin pie spice!
Servings: 22 cupcakes
Preheat oven to 375°F and line cupcake pan with liners.
Combine all cupcake ingredients in a large bowl or stand mixer and beat until combined.
Add about 3 tablespoons of batter to each liner. I like to use two scoops from a medium cookie scoop.
Reduce heat to 350°F.
Bake for 18-20 minutes until a toothpick comes clean from the center.
Let them sit in the pan for a couple of minutes before transferring to a cooling rack to finish cooling.
Whip heavy cream, powdered sugar, and pudding mix, until thick and fluffy. Be careful not to overmix.
Pipe onto cooled cupcakes and dust with sprinkles and/or pumpkin pie spice.
- If you can't find the pumpkin spice pudding mix, sub in vanilla pudding mix and add an additional teaspoon of pumpkin pie spice.
- You can easily change the flavor of the frosting by using a different flavor of pudding, just make sure to use instant pudding.
- You can add up to 1 cup of mini chocolate chips to the batter to make pumpkin chocolate chip cupcakes.
- This recipe was originally published with a Kahlua frosting, to make that simply add 2 ounces of Kahlua to the frosting before beating.
Calories: 191kcal | Carbohydrates: 21g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 164mg | Potassium: 127mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1929IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg