Pumpkin Cupcakes with Cream Cheese Frosting

Ingredients

• 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 pumpkin pie 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

Directions

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 pumpkin pie 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 onto the cooled cupcakes.