Transform Betty Crocker™ Super Moist™ yellow cake mix into a Halloween or fall celebration dessert with this pumpkin cupcake recipe.
Pumpkin Cupcakes
- Prep Time 30 min
- Total 1 hr 40 min
- Servings 24
- Ingredients 13
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
Instructions
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Step1Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
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Step2In 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.
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Step3Bake 24 to 29 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
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Step4Meanwhile, 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.
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Step5In 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.
Nutrition
Nutrition Facts are not available for this recipe
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