We are enjoying all things pumpkin from breads, muffins, cakes, cookies, and butter! Pumpkin butter is a favorite fall spread in our house and we spread it on crackers, breads, anything we can find. When we can’t find something to spread it on we scoop some out on a spoon and eat it straight up, that’s pumpkin love! I was creating in the kitchen and decided to find out what pumpkin butter would taste like when swirled in a cupcake! Turns out it’s amazing and the cream cheese frosting on top makes this pumpkin butter cupcake a fall sweet treat!
These pumpkin butter cupcakes are a moist yellow cake mix swirled with sweet pumpkin butter and topped with creamy cream cheese frosting and sprinkled with pumpkin pie seasoning. I had to hide them from my family for fear they would eat all of them in one sitting!
Pumpkin Butter Cupcakes With Cream Cheese Frosting
- 18 cupcake liners
-
1 box-16.5 ounce
yellow cake mix and the ingredients to make the cupcakes - 1 jar pumpkin butter
- 1 tub or 1 {homemade batch} cream cheese frosting
-
pumpkin pie spice
to sprinkle on top
Cooking Directions
Preheat oven to 350F.
Mix cake batter according the the directions.
Add the cupcake liners to a muffin pan.
Take a Tablespoon of batter and spread evenly on the bottom of each cupcake liner. Then take a Tablespoon of pumpkin butter and using a butter knife swirl into the cake batter. Add another Tablespoon of cake batter on top, and swirl the cake batter all together.
Bake at 350F for 12-18 minutes.
Cool completely. Pipe, swirl, or spread on the cream cheese frosting. Sprinkle with pumpkin pie spice.
Enjoy this pumpkin butter cupcake!
Cook’s Note’s:
This recipe makes about 18 cupcakes
We are also enjoying these pumpkin recipes this fall:
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