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Close up photo of pumpkin cupcakes on a white cake stand with leaves in the background.
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5 from 1 vote

Pumpkin Cupcakes

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!
Prep Time20 mins
Cook Time20 mins
Cooling Time30 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Servings: 22 cupcakes
Calories: 191kcal

Ingredients

Cupcakes:

Frosting:

Instructions

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.

Frosting:

  • 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.

Notes

  • 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.

Nutrition

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