Pumpkin Spice Cupcakes with Cream Cheese Frosting

These are super cute and yummy too. Great for Halloween or Thanksgiving!

Share this Recipe

Pumpkin Spice Cupcakes with Cream Cheese Frosting
These are super cute and yummy too. Great for Halloween or thanksgiving!
Save to Yummly Yum
Printer Friendly
11052 calories
1356 g
1856 g
596 g
109 g
263 g
3271 g
8773 g
1076 g
10 g
283 g
Nutrition Facts
Serving Size
3271g
Yields
24
Amount Per Serving
Calories 11052
Calories from Fat 5245
% Daily Value *
Total Fat 596g
916%
Saturated Fat 263g
1313%
Trans Fat 10g
Polyunsaturated Fat 75g
Monounsaturated Fat 208g
Cholesterol 1856mg
619%
Sodium 8773mg
366%
Total Carbohydrates 1356g
452%
Dietary Fiber 22g
89%
Sugars 1076g
Protein 109g
Vitamin A
1090%
Vitamin C
224%
Calcium
286%
Iron
138%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
For the Pumpkin Cupcakes
  1. 2 box White Cake mix [ I use Pillsbury Moist Supreme Classic White ]
  2. 1 cup canned pumpkin [ I use Libby's]
  3. 1 teaspoon of pumpkin pie spice
  4. 3/4 cup of butter milk
  5. 1/3 cup of vegetable oil
  6. 4 eggs
For the Cream Cheese Frosting
  1. 1 8-ounce package of cream cheese, at room temperature [ I used Philadelphia, Cream Cheese]
  2. 1 stick (8 tablespoons) unsalted butter, at room temperature
  3. 1 box (16 oz) confectioners’ sugar
  4. 2-3 tablespoons of milk
  5. 1 teaspoon of vanilla extract
For the Decorations
  1. Orange Sanding Sugar [ I use CK Products Orange Sanding Sugar
  2. orange food coloring
  3. 4 green licorice twists [ I use Twizzlers Rainbow twists]
  4. Green licorice laces [ I use Kellogg's Fruit Streamers Watermelon Madness]
The pumpkin cupcakes
  1. Preheat the oven to 350
  2. Line the muffin cups with paper liners
  3. Put the cake mix in your mixing bowl
  4. Add in the pumpkin, pumpkin pike spice, buttermilk, vegetable, oil, and eggs
  5. Beat until moistened – about 30 seconds
  6. Increase the speed to high and beat until thick – about another 2 mins
  7. Spoon the mix into the liners filling the cups about 2/3 of the way to the top.
  8. Bake for 15-20 mins – until a toothpick poked into the cupcake centers comes out clean.
  9. Remove the cupcakes from the baking plans and allow to cool completely before frosting.
The frosting
  1. Beat the cream cheese and butter with a mixer on medium speed until creamy.
  2. Add the confectioners’ sugar, 2 tablespoons of milk
Decorate the cupcakes
  1. Mix in the orange food coloring (see photo 1)
  2. Tint 1/2 cup of the orange frosting a darker shade of orange with more food coloring.
  3. Spoon the darker orange frosting into a ziplock bag; set aside.
  4. Cut the licorice twists into 3/4 inch pieces to make the pumpkin stems. (see photo 2)
  5. Place orange decorating sugar into a shallow bowl.
  6. Spread the lighter frosting on top of the cupcakes mounding slightly in the center.
  7. Starting on the edge, roll the cupcake tops in the sugar to cover completely. (see photo 3)
  8. Use a wooden skewer to mark the ridges in the tops of the cupcakes.
  9. Starting in the center or slightly off center, lightly press the skewer over the cupcake tops to create 5 to 6 indentations.
  10. Snip a very small corner (1/16 inch) from the bag with the darker orange frosting and pipe lines of frosting in the indentations on top of the cupcakes.
  11. Insert the cut green twists for the stems and add the green laces, trimmed into shorter pieces, to make the tendrils.
Beta Nutrition
calories
11052
fat
596g
protein
109g
carbs
1356g
Full Info.
Jessy + Melissa https://www.jessyandmelissa.com/