Spiced Pumpkin Cupcakes

These cupcakes are great for fall and winter celebrations!  I made these for a Christmas party with my church small group!  It’s quick and easy to make since it uses yellow cake mix.


Makes 24 servings.

Prep Time: 15 minutes

Cook Time: 20 minutes


1 package (2-layer size) yellow cake mix

1 package (4-serving size) vanilla instant pudding mix

1 cup canned pumpkin

1/2 cup oil

1/2 cup water

3 eggs

1 1/2 teaspoons ground cinnamon

1 teaspoon ground cloves

1 teaspoon pure vanilla extract

Spiced Cream Cheese Frosting (recipe follows)


1. Preheat oven to 350°F. Beat all ingredients, except Spiced Cream Cheese Frosting, in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes or until well blended.

2. Spoon batter into 24 lightly greased or paper-lined muffin cups, filling each cup 2/3 full.

3. Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely. Frost with Spiced Cream Cheese Frosting.

Spiced Cream Cheese Frosting: Beat 1 package (8 ounces) cream cheese, softened, 1/4 cup (1/2 stick) butter, softened, 1 teaspoon McCormick® Pure Vanilla Extract, and 1/4 teaspoon McCormick® Ground Cloves in large bowl until light and fluffy. Gradually beat in 1 box (16 ounces) confectioners’ sugar until smooth.


Notes: This recipe calls for yellow cake mix and a 4 oz. box of vanilla pudding mix, but I couldn’t find yellow cake mix without pudding in the mix and a 4 oz. box of vanilla pudding mix.  My grocery store only carries 6 oz. boxes of vanilla pudding mix, so I estimated 4 oz. of pudding mix to the best of my ability.  I used yellow cake mix with pudding in the mix.  The cupcakes came out really light and fluffy.



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