Pumpkin Pie Cupcakes with Pumpkin Cream Cheese Frosting

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Pumpkin Pie Cupcakes with Pumpkin Cream Cheese Frosting | Delish D'Lites

PUMPKIN EVERYTHING! That’s how I’m currently living my life, so when my best friends asked me to bring something for a potluck girl’s night we have on a monthly basis (religiously, I might add), I knew my offering would be something pumpkin related.  These pumpkin pie cupcakes with pumpkin cream cheese frosting are truly out of this world.  Pumpkin deliciousness in every bite!

ingredients

Pumpkin Cupcake Batter
(Makes about 50-55 mini muffins)

2¼ cups all-purpose flour

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground nutmeg

1 stick of butter (1/2 cup), softened

1/3 cup white sugar

1/3 cup brown sugar

2 eggs, room temp

1 cup pumpkin pie mix (Libby’s)

¾ cup milk

Pumpkin Cream Cheese Frosting

8 oz (1 package) lowfat cream cheese AKA neufchatel cheese, softened

½ cup pumpkin pie mix (Libby’s)

¼ tsp cinnamon

¼ tsp vanilla extract

2 teaspoons agave nectar or honey

directions

For the batter:

Preheat your oven to 375F.

Whisk the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg in a bowl.  Don’t mind my pink salt! 🙂

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 Cream butter and sugar until light and fluffy, using a stand mixer or handheld mixer.

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 Next, add your eggs in, one at a time.  Combine each egg in thoroughly before adding the next.

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 Add in the pumpkin pie filling and mix to combine.

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 The mixture will look quite bizarre at this point, don’t worry! We’re well on our way to pumpkin cupcake deliciousness.

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 Now, add in 1/3 of your dry ingredients and combine.

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Add in half of the milk.

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 Now repeat: another third of your dry ingredients, the rest of your milk, and the last 1/3 of the dry mix.

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 And here’s your amazing batter in all it’s pumpkin glory!

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 Next, line 2 mini muffin tins with liners, and fill each cup 2/3 of the way.  I use a small ice cream scoop for this, otherwise, I’ll spill batter everywhere.  You can refrigerate the leftover batter while you wait each batch to bake, especially if you only have one muffin tin like me!

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 Bake near the top of the oven at 375F for 15-17 minutes, or until the tops are puffy, golden and they smell divine.  A good way to check if they’re done is to stick a toothpick in the center. If it comes out clean (no wet batter), then you’re done!

Let your cupcakes cool completely before frosting.

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For the cream cheese frosting:

Place the softened cream cheese, pumpkin puree, vanilla and agave into a bowl.

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 Whisk until it’s combined and fluffy.

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 Refrigerate the frosting until you’re ready to serve.  Frost, and devour! This pumpkin cream cheese is also an amazing spread for toast, bagels, crackers, and my personal favorite, Cinnamon Raisin English Muffins!!! (GAHHHHH!)

Enjoy the pumpkin foodgasm!

Pumpkin Pie Cupcakes with Pumpkin Cream Cheese Frosting | Delish D'Lites

 

Pumpkin Pie Cupcakes with Pumpkin Cream Cheese Frosting

Course Dessert
Servings 50 -55 cupcakes
Author Delish D'Lites

Ingredients

Pumpkin Cupcake Batter

  • 2 1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 stick of butter 1/2 cup, softened
  • 1/3 cup white sugar
  • 1/3 cup brown sugar
  • 2 eggs room temp
  • 1 cup pumpkin pie mix Libby's
  • 3/4 cup milk

Pumpkin Cream Cheese Frosting

  • 8 oz 1 package lowfat cream cheese AKA neufchatel cheese, softened
  • 1/2 cup pumpkin pie mix Libby's
  • 1/4 tsp cinnamon
  • 1/4 tsp vanilla extract
  • 2 teaspoons agave nectar or honey

Instructions

  1. Preheat your oven to 375F.
  2. Whisk the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg in a bowl.
  3. Cream butter and sugar until light and fluffy, using a stand mixer or handheld mixer.
  4. Next, add your eggs in, one at a time. Combine each egg in thoroughly before adding the next.
  5. Add in the pumpkin pie filling and mix to combine.
  6. Now, add in 1/3 of your dry ingredients and combine. Add in half of the milk. Now repeat: another third of your dry ingredients, the rest of your milk, and the last 1/3 of the dry mix.
  7. Line 2 mini muffin tins with liners, and fill each cup 2/3 of the way. I use a small ice cream scoop for this, otherwise, I'll spill batter everywhere. You can refrigerate the leftover batter while you wait each batch to bake, especially if you only have one muffin tin like me!
  8. Bake near the top of the oven at 375F for 15-17 minutes, or until the tops are puffy, golden and they smell divine. A good way to check if they're done is to stick a toothpick in the center. If it comes out clean (no wet batter), then you're done!
  9. Let your cupcakes cool completely before frosting.

For the cream cheese frosting:

  1. Place the softened cream cheese, pumpkin puree, vanilla and agave into a bowl.
  2. Whisk until it's combined and fluffy.
  3. Refrigerate the frosting until you're ready to serve. Frost, and devour! This pumpkin cream cheese is also an amazing spread for toast, bagels, crackers, and my personal favorite, Cinnamon Raisin English Muffins.

Pumpkin Pie Cupcakes with Pumpkin Cream Cheese Frosting

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Hola

I’m Jannese, Founder of Delish D’lites

I’m a Puerto Rican girl living in paradise (Florida), and the creative mind behind Delish D’Lites. I love sharing my family recipes and travel inspired cuisine! My favorite things include collecting passport stamps, twerking to Latin music, and kissing puppies. Follow along on social.