Easy Pumpkin Cupcakes

Susan Feliciano

By
@frenchtutor

I made this recipe myself for my cupcake swap partner. I'd heard so much about people mixing black beans with cake mixes and getting edible desserts! I thought, why not mix a cake mix with something really good, and I found a can of pumpkin on my shelf.
I frosted these with just a dusting of powdered sugar, but you could get some canned vanilla frosting and stir in about a cup of Craisins - yumm!


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Comments:

Serves:

24 cupcakes

Prep:

15 Min

Cook:

20 Min

Method:

Bake

Ingredients

1 box
yellow cake mix
15 oz
canned pumpkin
1/3 c
oil
2
eggs
1 tsp
pumpkin pie spice (optional)

FROSTING

1 can(s)
vanilla frosting
1 c
craisins (dried cranberries)
OR
just dust with powdered sugar

Directions Step-By-Step

1
Preheat oven to 350°. Prepare 24 muffin cups with paper liners or grease well.
2
Mix cake mix, pumpkin, oil, eggs, and spice on low speed of mixer until just blended. Then beat 2 minutes on medium speed, scraping bowl a couple of times.
3
Fill muffin cups about 1/2 full. Bake for 20-25 minutes, until tops spring back when touched lightly. Cool about 5 minutes in pans, then remove to rack for complete cooling.
4
You can either frost with the craisin-vanilla frosting, or just dust with powdered sugar.
Craisin-vanilla frosting: stir about 1 cup of craisins into a tub of vanilla frosting. Spread or pipe onto cupcakes.

About this Recipe

Course/Dish: Vegetables, Cakes, Muffins
Main Ingredient: Vegetable
Regional Style: Southern
Other Tag: Quick & Easy