Spiced-Pumpkin-Cupcakes
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Spiced Pumpkin Cupcakes

These pumpkin-flavoured cupcakes are delicious right out of the oven, but it’s the cream cheese frosting that really makes them hard to resist.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Makes: 24 servings
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All You Need

  • 1 pkg (2-layer size) yellow cake mix
  • 1 pkg (4-serving size) vanilla instant pudding mix
  • 1 cup (250 mL) canned pumpkin
  • 1/2 cup (125 mL) oil
  • 1/2 cup (125 mL) water
  • 3 eggs
  • 1 1/2 tsps (7 mL) Club House Cinnamon Ground
  • 1 tsp (5 mL) Club House Cloves Ground
  • 1 tsp (5 mL) Club House Pure Vanilla Extract
  • 1 pkg (250 g) cream cheese, softened
  • 1/4 cup (50 mL) (1/2 stick) butter, softened
  • 1 tsp (5 mL) Club House Pure Vanilla Extract
  • 1/4 tsp (1 mL) Club House Cloves Ground
  • 1 lb (500 g) icing sugar

Instructions

  1. Preheat oven to 350°F. For the Cupcakes, beat the first 9 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.

  4. For the Frosting, beat 250 g cream cheese, 1/4 cup butter, 1 teaspoon vanilla and 1/4 teaspoon of cloves in large bowl until light and fluffy. Gradually beat in 1 box of confectioners' sugar until smooth. Spread cake with Frosting.

  5. Substituting the 1 1/2 tsp cinnamon and 1 tsp cloves for 2 1/2 tsp Club House Pumpkin Pie Spice. In the icing, the 1/4 tsp cloves could be switched to pumpkin pie spice as well.

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