I love to bake, but I haven’t really been making much time for it these days. So, anything with “quick” or “easy” in the recipe, I’m sold. And if the recipe only calls for 2 ingredients? Ummm, now THAT is my kind of sweet.
Full disclosure: I’ve made these easy pumpkin cupcakes twice this week. (One batch for me, one for the baby.) Actually, the first time I made them, they were gone before I could even take photos of them. Harper, the Mister and I all devoured them.
Since they only have 2 ingredients, they look a little like muffins. But just add some frosting and don’t you worry – they are mouth-wateringly scrumptious cupcakes.
Oh and ps – I’m afraid Harper is taking after her mama as far as the sweet tooth goes. I limit the amount of sweets she has, but she does get to indulge in a little treat every day. Cupcakes are easily her favorite, and she calls them “cupkates,” which is doubly funny because my best friend’s name is Kate and she and I have a cake-making tradition that stems back a couple of decades.
I hope you enjoy these easy Pumpkin Cupcakes. Errr, I mean, Cupkates.
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- 1 package of yellow cake mix (you can also use spice cake mix)
- 1 15 oz can pure pumpkin
- 1 teaspoon pumpkin pie spice (optional)
- CREAM CHEESE FROSTING:
- 1/2 cup butter, softened
- 8 oz cream cheese
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- Preheat oven to 325.
- Blend cake mix, pumpkin and spice.
- Scoop batter into prepared cups, 3/4 full.
- Bake 18-20 minutes or until toothpick comes out clean.
- Let cool on a wire rack and frost when completely cooled. Sprinkle with nutmeg.
FOR FROSTING: In large bowl, beat softened butter and cream cheese until blended. Add powdered sugar and vanilla. Beat until creamy. (Try not to eat it all before you frost the cupcakes.)
Decorate some with spooky sprinkles for the kiddos, or make them fancy pants for the adults and sprinkle with a little nutmeg. YUM.
SHOP HALLOWEEN KITCHEN ACCESSORIES
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