Pumpkin cupcakes anyone?!
These pumpkin cupcakes are so fun to make. They are based on an old cake recipe that my sisters and I have made for years. I simply adapted them for cupcakes and added some frosting.
These cupcakes make a great last minute fall or holiday dessert. Everyone loves cupcakes and the pumpkin in these make them great for the holidays.
Plus, they are so easy that kids can make them. Kids love to help in the kitchen and these are a fun, and delicious, way to let them.
You might think the butterscotch pudding in these is a bit strange, but it is what makes these so good! The flavor compliments the pumpkin well and the pudding mix helps make these so moist and delicious. Really, you should give these a try.
And if you are gluten free these work well with the King Arthur Gluten Free Yellow Cake mix. I have not tried it with other gluten free brands, but I am guessing they would work also.
Butterscotch Pumpkin Cupcakes with Cream Cheese Frosting
Pumpkin Cupcakes with a fun and delicious butterscotch addition.
Ingredients
- 1 package yellow cake mix ( King Arthur Gluten Free Yellow Cake Mix works well also)
- 1 package (3.4 ounces) instant butterscotch pudding mix
- 4 eggs
- 1/4 cup water
- 1/4 cup vegetable oil
- 1 cup canned pumpkin
- 1 teaspoon cinnamon
Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 1/4 cup butter, softened
- 1 teaspoons vanilla extract
- 2 cups confectioners’ sugar
Instructions
Cupcakes
- In a large bowl, combine the first seven ingredients. Beat on low speed for about 30 seconds, then beat on medium for 2 minutes.
- Pour into paper lined or grease muffin tins. This makes about 18 cupcakes.
- Bake at 350 degrees for 18-20 minutes or until a wooden pick inserted near the center comes out clean.
- Remove to a wire rack to cool completely and then frost.
Frosting
- In a mixing bowl, beat the cream cheese, butter, and vanilla.
Gradually beat in enough confectioners’ sugar to achieve desired consistency.
Frost cupcakes.
Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 269Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 63mgSodium: 283mgCarbohydrates: 41gFiber: 1gSugar: 27gProtein: 4g
Nutritional values are approximate and aren't always accurate.
You really do want to use butterscotch pudding; I have tried other flavors in the original recipe, and it just doesn’t taste the same.
i love this idea! i really like pudding in cookies–why not in cupcakes too?
I would like to make these (gluten=free) but am uncertain about cake mix. Since I am not aware of the King Arthur mix could you let me know if the mix you use is for 2 layers or 1 layer since many of the GF mixes make only 1 layer.
The recipe sounds great so I would appreciate any info you have.
Jean
You need a cake mix that makes a 9×13 size cake, so that would also be a 2 layer cake. The King Arthur mix is the only one I have tried this with, but I am guessing that any gluten free yellow cake mix would work as long as it was for a 2 layer cake. I hope that helps.
I really learned more about GF cake mixes. The one I used is 15 oz vs. 18.5 so I decided just to use one when I compared mix (dry) to liquids. I have got to say a big thank you because the benefit is that since many of the GF products are dry these cupcakes are very moist.
We love pound cakes so I doubled the recipe and baked for 1 hr @ 350 and it is really made a great pound cake.
I very much appreciate your updates, ideas, and blogs!!!
Jean
I am so glad that it worked for you! I agree this cake is so moist. This is one of those desserts that I do not think anyone would know is gluten free.
These sound really yummy! Are they as good without the cream cheese frosting? That’s a no-no to this dairy-free girl!
Yes, last time I made them I left the frosting off some and they were still very good. When I make the bundt cake version I usually do not frost or do anything to it. I hope you enjoy it!
Thanks so much for your quick reply Lynn! I thought they would taste good without the frosting but I wanted to make sure. I’ll definitely making these as soon as I can buy some butterscotch pudding mix!
These look awesome! I love anything pumpkin. However, it would be interesting to find out what they taste like when adding the butterscotch pudding. 😉 Thanks for the recipe
These cupcakes are amazing! I have made them 2 times in the last week. I have substitued vanilla pudding for butterscotch just becasue that is the only pudding I had in the pantry. Great recipe!!!!
I am so glad you enjoyed them! Thanks for letting me know. I hope you have a great Thanksgiving!