Chocolate Pumpkin Cupcakes with Cinnamon Pumpkin Cream Cheese Frosting
Moist chocolate pumpkin cupcakes with an amazing cinnamon pumpkin cream cheese frosting! These are the perfect fall treat!
Servings: 12 Cupcakes
Ingredients
- 1 (15-ounce) box chocolate cake mix
- 1 (15-ounce) can pumpkin puree
- 2 eggs
- 3 tablespoons vegetable oil
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
Cinnamon Pumpkin Cream Cheese Frosting:
- 1 (8-ounce) block softened cream cheese
- ½ cup softened unsalted butter
- 4 cups powdered sugar
- ¼ cup pumpkin puree
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with liners.
- In a large bowl mix the 1 (15-ounce) box chocolate cake mix, 1 (15-ounce) can pumpkin puree, 2 eggs, 3 tablespoons vegetable oil, 1 teaspoon cinnamon, and ¼ teaspoon nutmeg until incorporated.
- Fill each liner ⅔ of the way with the batter. Bake for 20-22 minutes or until a toothpick comes out clean. Let cool completely before frosting.
- To make the frosting whisk together the 1 (8-ounce) block softened cream cheese and ½ cup softened unsalted butter until creamy. Add the 4 cups powdered sugar, ¼ cup pumpkin puree, and 1 teaspoon cinnamon until smooth and creamy.
- Frost the cooled cupcakes with a generous amount of frosting.
Nutrition
Calories: 267kcal | Carbohydrates: 41g | Protein: 1g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 14mg | Potassium: 26mg | Fiber: 0.3g | Sugar: 39g | Vitamin A: 1084IU | Vitamin C: 0.2mg | Calcium: 12mg | Iron: 0.3mg
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