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Pumpkin Cupcakes with Pudding in the Mix

Scratch pumpkin cupcakes with instant pudding.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Servings: 24
Author: Cookie Madness


  • 2 sticks unsalted butter softened
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 15-ounce can pumpkin puree
  • 2 cups 9 oz all-purpose flour
  • 1 3.4-ounce package instant vanilla pudding mix
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spices

Cream Cheese Frosting

  • 1/2 cup heavy cream cold
  • 8 oz cream cheese room temperature
  • 2 oz unsalted or salted butter softened
  • 2 cups confectioners’ sugar
  • 1 teaspoon vanilla
  • 1 teaspoon lemon juice fresh


  • Preheat an oven to 350 degrees F. Line 24 muffin cup with line paper muffin liners.
  • In a large mixing bowl using an electric mixer, beat the butter and both sugars until light and fluffy. Add the eggs one at a time. Beat in the vanilla and pumpkin puree.
  • Mix the flour, pudding mix, baking soda, salt, cinnamon, and pumpkin pie spice together in a separate bowl, then gradually add to the pumpkin mixture stirring just until blended
  • Pour the batter into the muffin cups and bake for 20-25 minutes or until tops are golden and toothpick inserted comes out clean. Cool in the pans for 10 minutes before removing.
  • In a mixing bowl, beat the whipping cream until stiff peaks form and set aside. In a second bowl, beat the cream cheese, butter, confectioners’ sugar, vanilla and lemon juice until creamy. Stir the whipped cream into the cream cheese mixture. Frost the cupcakes.