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Pumpkin Cupcakes

Two ingredient pumpkin cupcakes with the easiest frosting ever
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 1 hour
Total Time 1 hour 40 minutes
Servings: 12
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Cupcakes
  • 1 box white cake mix
  • 1 can 100% pumpkin puree
Chocolate Frosting
  • 1 box instant pudding I used chocolate
  • 1 cup milk I used unsweetened vanilla almond milk
  • 8 oz cream cheese softened
  • 1 T vanilla extract

Equipment

  • Hand mixer optional

Method
 

Pumpkin Cupcakes
  1. Preheat oven to 425 degrees.
  2. Mix cake mix and pumpkin in medium bowl.
  3. Line muffin tin with cupcake liners or spray lightly with cooking spray.
  4. Fill each cup 2/3 full of mix.
  5. Bake for 18-20 minutes. Allow to cool before frosting.
Chocolate Frosting
  1. Whip cream cheese until smooth, add vanilla.
  2. In separate bowl, combine milk and pudding. Slowly add to cream cheese, mixing on low.
  3. Refrigerate for 1 hour to allow frosting to set. Your pumpkin cupcakes will be perfectly cooled by then and ready to frost.

Notes

Any flavor of instant pudding will work with this. Butterscotch would be so good!