pumpkin cupcakes with cream cheese frosting

Ingredients

• Servings: 36
• cupcakes:
• 3 cups baking mix (such as bisquick ®)
• 1 (15 ounce) can pumpkin puree
• 1 cup white sugar
• 1 cup brown sugar
• 4 eggs
• 1/4 cup butter, softened
• 1/4 cup milk
• 2 teaspoons spice
• cream cheese frosting:
• 1/2 (8 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 4 1/2 cups confectioners' sugar, divided
• 2 teaspoons vanilla extract

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). grease or line 36 muffin cups with paper liners.
• beat baking mix, pumpkin puree, white sugar, brown sugar, eggs, 1/4 cup butter, milk, and spice together in a bowl using an electric mixer on low speed until well mixed; spoon into the prepared muffin cups.
• bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 30 minutes. cool cupcakes in pan for 5 minutes before transferring to a wire rack to cool completely.
• beat cream cheese and 1/2 cup butter together in a bowl using an electric mixer on low speed until smooth and creamy. beat 2 cups confectioners' sugar and vanilla extract into creamed butter mixture on low speed until well mixed; increase to high speed and beat until fluffy. gradually pour 2 1/2 cups confectioners' sugar into frosting and beat on medium speed until frosting is thickened.
• spoon frosting into a resealable plastic bag and snip 1 corner. pipe frosting the cooled cupcakes.