Easy Pumpkin Cupcakes

Check out this super easy and tasty recipe I pinned on Pinterest. It’s a recipe from BigRedKitchen.

My favorite part about these cupcakes (besides its yummy-ness) is that they only require 2 ingredients. Yes... I said only 2! They turned out so moist and were the perfect fall treat.

I ended up making cream cheese frosting for them, which really put them over the top!

So, here’s what you need:

1 yellow cake mix (I bet a chocolate cake mix would take wonderful too. I’ll try that next!)

1- 15 ounce can pumpkin (not pumpkin pie filling)

 

That’s it!

 

1. Preheat oven to 350 degrees. While it’s warming up, mix the cake mix and can of pumpkin puree together. It seems like it might not be enough liquid at first but don’t worry. It will all mix together into a nice, really thick, batter.

2. Place cupcake liners in your cupcake pan and fill with ¾ of the way full with batter. My mix ended up making about 18 cupcakes.

3. Bake at 350 degrees for 20-25 minutes or until a tooth pick come out clean.

Let them cool before you frost them. It’s hard to hold out because they look so great! I ended up sampling one before I put frosting on it. It was delishous and even more delish once I frosted them.

 

I used a basic Cream Cheese Frosting originally found on this recipe website.

 

Ingredients

2 (8 ounce) cream cheese, softened

½ cup butter, softened

2 cups powdered sugar

1 teaspoon vanilla extract

1. In a medium bowl cream together the cream cheese and the butter. Stir in the vanilla and then slowly mix in the powdered sugar.

 

Taa Daa!

 

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