Pumpkin Cupcakes with Pumpkin Cream Cheese Frosting

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Pumpkin Cupcakes with Pumpkin Cream Cheese Frosting

Pumpkin Cupcakes with Pumpkin Cream Cheese Frosting
1 (16- oz.) box Raley's Vanilla Bean Cake Mix
7/8 cup Raley's Canned Pumpkin, divided
1/2 cup milk
1/3 cup melted butter
2-1/2 tsp. McCormick Pumpkin Pie Spice, divided
2 eggs
12 cupcake liners
2 oz. cream cheese, softened
1 tbsp. butter, softened
2 cups powdered sugar
chopped pecans (optional)
chopped walnuts (optional)

Prep: 10 minutes, Bake: 30 minutes, Serves: 12

Whisk together 1 (16-oz.) box Raley’s Vanilla Bean Cake Mix, 3/4 cup Raley’s Canned Pumpkin, 1/2 cup milk, 1/3 cup melted butter, 2 tsp. McCormick Pumpkin Pie Spice and 2 eggs in a large bowl until smooth. Pour into 12 lined cupcake cups and bake at 400°F for 14 to 16 minutes. Beat together 2 oz. softened cream cheese, 2 tbsp. canned pumpkin, 1 tbsp. softened butter and 1/2 tsp. McCormick Pumpkin Pie Spice. Beat in 2 cups powdered sugar until smooth. Spread over cooled cupcakes. Sprinkle with chopped pecans or walnuts, if you like.


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