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Pumpkin Cupcakes

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  • Prep 30 min
  • Total 1 hr 40 min
  • Servings 24
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Transform Betty Crocker™ Super Moist™ yellow cake mix into a Halloween or fall celebration dessert with this pumpkin cupcake recipe.
By Betty Crocker Kitchens
Updated Mar 14, 2014
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Ingredients

  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1 can (15 oz) pumpkin (not pumpkin pie mix)
  • 1/4 cup canola oil
  • 1/2 teaspoon pumpkin pie spice
  • 2 whole eggs
  • 1 egg white
  • 1/2 cup pumpkin seeds (pepitas)
  • 2 tablespoons granulated sugar
  • 2 tablespoons packed light brown sugar
  • 4 oz (half of 8-oz package) cream cheese, softened
  • 1/4 cup butter, softened
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla

Steps

  • 1
    Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  • 2
    In large bowl, beat cake mix, pumpkin, oil, pumpkin pie spice and whole eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
  • 3
    Bake 24 to 29 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
  • 4
    Meanwhile, line cookie sheet with cooking parchment paper. In small bowl, beat egg white with whisk until foamy. Stir in pumpkin seeds; drain. Return seeds to bowl; stir in granulated sugar and brown sugar. Spread seeds on cookie sheet. Bake 7 to 9 minutes, stirring once, until toasted and dry. Cool 30 minutes. Break seeds apart.
  • 5
    In medium bowl, beat cream cheese and butter with electric mixer on medium speed 30 seconds. Reduce speed to low. Add powdered sugar, 1 cup at a time, beating until blended. Stir in vanilla. Frost cupcakes. Sprinkle with sugared pumpkin seeds.

Tips from the Betty Crocker Kitchens

  • tip 1
    Canned pumpkin transforms yellow cake mix into delicious, moist fall cupcakes.

Nutrition

Nutrition Facts are not available for this recipe
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