Pumpkin Cupcakes with Cream Cheese Icing and Chocolate Pumpkin Topper

Click here to watch the video how to make these cupcakes!

I’ll be honest…I’m not a big fan of pumpkin.  But, these are absolutely delicious!  The combination of yellow cake mix, cinnamon and pumpkin compliment each other so well.  I normally make these in a mini muffin pan, and one batch makes about 90.  Yes, I said 90.  With the cupcakes, one batch made a little over 3 dozen.  These are great for any time of the year, but especially in the fall around Halloween and Thanksgiving!


1 box Duncan Hines yellow cake mix

1/2 cup vegetable oil

3 eggs

1 large can of pumpkin pie filling (the BIG can!) 30 oz.

1 teaspoon baking soda

2 teaspoons cinnamon

Combine all ingredients and beat with electric mixer for 3-4 minutes on medium speed.  Spoon 2/3 full into muffin pan and bake at 350 degrees for 32-34 minutes.  Cool and cover with cream cheese icing.  Oh, and a chocolate pumpkin for added effect.  ;)

Cream Cheese Icing Recipe: (does not need to be stored in refrigerator)

2 lbs. powdered sugar

1 stick butter, softened

1 cup shortening

1/2 cup water

1 teaspoon vanilla

1 can cream cheese icing

Combine all ingredients in bowl and mix at medium speed for 5-7 minutes.  Pipe on top of cooled cupcakes.


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