Cake Batter Pumpkin Cupcakes

One of my favorite pumpkin desserts on our blog is our gooey pumpkin cake . I wanted to take that recipe and turn it into a cupcake recipe, mostly because I just find cupcakes so much easier to eat. Well this cake batter pumpkin cupcake recipe turned out to be absolutely delicious and I think these cupcakes are pretty darn cute. They would make a beautiful, edible display on a fall feast table.

What I love about these cupcakes is that the yellow cake blended in with the pumpkin both complement each other so well. I love pumpkin desserts, but sometimes I feel like the pumpkin flavor can be a little overbearing. These cupcakes are a little bit more mild on the pumpkin side, but still full of rich yummy flavor. I considered making a cream cheese frosting to go on top, but one thing I love about pumpkin pie is topping it off with whipped cream. So that’s what I did and they turned out perfect. 

These cake batter pumpkin cupcakes will definitely bit a hit with your family or next time you need to bring a treat over to the neighbors. I definitely approve them, and ever more satisfying was that my husband approved them as well.

Cake Batter Pumpkin Cupcakes

 

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Prep time

10 mins

Cook time

17 mins

Total time

27 mins

 

These cake batter pumpkin cupcakes are absolutely delicious.

Author: Sugar n' Spice Gals

Recipe type: Dessert

Serves: 36 cupcakes

Ingredients

• YELLOW CAKE
• 1 box yellow cake mix
• 2 eggs
• ½ cup melted butter
• ½ cup sour cream
• PUMPKIN MIX
• ½ block 8 oz cream cheese
• 1 16 oz pumpkin puree
• 4 tbsp melted butter
• 1 tsp vanilla
• 1 tsp cinnamon
• ½ tsp nutmeg
• 4 cups powdered sugar
• 1 cup flour
• 1 container cool whip or homemade whipped cream

Instructions

1. Preheat the oven to 350 degrees F
2. In a medium sized bowl mix together the cake mix, 2 eggs, 1 stick melted butter, and sour cream.
3. Set aside.
4. In a separate bowl mix together pumpkin, butter, cream cheese, and eggs.
5. Add the cinnamon and nutmeg and mix.
6. Mix in the powdered sugar and one cup of flour.
7. Line cupcake pan with cupcake liners.
8. Fill each cupcake liner ⅓ full of the cake batter and ½ of the liner with the pumpkin mix.
9. (The pumpkin doesn't rise like the cake does, so you'll want to add more pumpkin than cake)
10. Put in the oven for 16-17 minutes
11. Cool.
12. Top with a spoonful of whipped cream.

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