Pumpkin Cupcakes with Pumpkin Buttercream Frosting

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These pumpkin cupcakes are so yummy and really moist.  There are just a few ingredients in this recipe and there are no eggs or oil in them.  The pumpkin buttercream frosting is delicous.  I could eat it by the spoonful!   Here are the recipes if you’d like to try a nice Halloween treat.

Pumpkin Cupcakes

1 Box Duncan Hines White Cake Mix

1 Cup Canned Pumpkin

2 Tsp. Pumpkin Pie Spice

1 Cup Applesauce

Preheat oven to 350 degrees. Pour white cake mix into a bowl. Add canned pumpkin, pumpkin pie spice and applesauce. Mix on medium speed for 2 minutes. Fill cupcake liners 3/4 of the way full with mix. If you aren’t using cupcake liners, make sure you spray your cupcake pan with a non-stick baking spray. Bake for 35-40 minutes, until a toothpick inserted in the middle of the cupcake comes out clean. Let cool thoroughly before adding frosting.   These are delicious enough to eat without  any frosting.  Enjoy!

 

Pumpkin Buttercream Frosting

1/3 Cup Solid Vegetable Shortening
1/3 Cup Butter
1/2 Cup Canned Pumpkin
… 1 Tsp. Pure Vanilla Extract
2 Tsp. Pumpkin Pie Spice
4 Cups Confectioner’s Sugar

Cream shortening and butter with mixer. Add canned pumpkin, pumpkin pie spice and vanilla. Add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl each time before adding more sugar. Beat on medium speed until fluffy. I cut back the canned pumpkin to 1/2 cup in this recipe. I used 1 cup in mine and it was way too runny. If  it needs to thicken up a bit you could add more sugar to it. This frosting is really good if you need a pumpkin fix!

Thanks for reading!

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14 responses »

  1. Applesauce is a good sub for butter or oil and I am sure these cupcakes had great texture as well as taste. All that pumpkin in the frosting does sound like it would be a delicious way to top these. Yum-great post.

    • Thanks so much, Tina! I think the applesauce definitely added an extra zing to these cupcakes. Pumpkin Buttercream just sounded good, so glad the family liked the way it tasted. Thank you for reading. :)

  2. Ooooh, a vegan pumpkin cupcake! Get down with your bad self :) That pumpkin buttercream sounds outstanding! Of course it non-veganizes the cupcake but I mean really, who cares! Yum! Thanks for linking up to my blog hop!

    • Thanks, Dee!! I’m loving your blog hop! It inspired me to look at a few other recipes that were out there and come up with my own version. I was sooo relieved when they turned out good. I didn’t even think about them being vegan. That’s a plus! You know, my son has eaten more of the pumpkin cupcakes without the frosting than he has with, he loves them. I’m thinking I could call them muffins and have them with my coffee in the morning…HA!

  3. I can never get too much pumpkin. Just love this time of year.
    The cupcakes sound delish. I’d def. add raisins.
    You know, the best part about using a cake mix is that you get a consisten recipe
    every time.

    • Thanks, Liz! They were so yummy I may have to make another batch for Thanksgiving. My family really loved the buttercream frosting. I have a daughter who usually won’t eat anything pumpkin, but she did like the cupcakes and frosting. :)

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