- Level: Easy
- Total: 1 hr 35 min (includes cooling time)
- Active: 20 min
- Yield: 12 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 302
- Total Fat
- 9 g
- Saturated Fat
- 4 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 1 g
- Sugar
- 21 g
- Protein
- 3 g
- Cholesterol
- 21 mg
- Sodium
- 290 mg
- Level: Easy
- Total: 1 hr 35 min (includes cooling time)
- Active: 20 min
- Yield: 12 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 302
- Total Fat
- 9 g
- Saturated Fat
- 4 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 1 g
- Sugar
- 21 g
- Protein
- 3 g
- Cholesterol
- 21 mg
- Sodium
- 290 mg
Ingredients
Cupcakes:
Frosting:
Directions
- For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup cupcake pan with paper liners and set aside.
- Combine the spice cake mix and pumpkin puree in a bowl. Beat with an electric mixer on medium speed until smooth. Portion the mixture into the prepared cupcake pan. Bake until a toothpick inserted in the centers comes out clean, 12 to 17 minutes. Let cool completely.
- For the frosting: Meanwhile, combine the powdered sugar and whipped cream cheese in a bowl. Beat with an electric mixer until smooth. Frost the cupcakes with an offset spatula.
