↑

Pams Daily Dish

Serving Up Simple Daily Deliciousness

  • Home
    • Disclaimer
    • Disclosure
  • Recipe Index
    • beverages
    • breakfast
    • Casserole
    • crockpot
    • dinner
    • family favorites
    • Healthy Recipes
    • Holiday
      • Jewish holidays
      • Valentines Day
      • St Patrick’s Day
      • Memorial Day
      • Fourth of July
      • Halloween
      • Thanksgiving
      • Hanukkah
    • vegan
  • Appetizers
  • desserts
    • Brownies
    • cake
    • Cookies
  • vegetarian

Harvest Cupcakes with Creamy Cinnamon Frosting

Share
Pin837
Tweet
837

Harvest Cupcakes with Creamy Cinnamon Frosting

 

These easy to make cupcakes are a huge hit with everyone. Made simply with a cake mix and a few pantry ingredients. You are sure to love them and you don’t want to miss out on the most delicious, fluffy cinnamon frosting.

 

 

I just love this time of year. There is a slight chill in the air, the leaves start to change color and harvest baking begins in many households.

 

I also love sharing recipes with friends and walking over to neighbors’ homes to bring them a fall treat.

 

This cupcake recipe is one I’ve been making for many years.

 

I remember bringing them in to my daughter’s kindergarten glass for a “Harvest Feast Party” All the kids and teachers loved them.

 

These cupcakes are an autumn tradition around here and now, I send them to my daughter up in college for her and her roommates to enjoy. How time flies!

 

Bake up a batch and taste the flavors of the season.

 

 

 

 Harvest Cupcakes with Creamy Cinnamon Frosting

Yields: 18 frosted cupcakes

 

Ingredients:

For the cupcakes:

    • 1 box vanilla, white or yellow cake mix
    • 1 large egg
    • 2 egg whites from large eggs
    • 1/2 can pumpkin — not pumpkin pie filling; pumpkin should be the only ingredient listed on the can
    • 5 tbsp unsalted butter — melted and cooled
    • 1/2 cup apple juice
    • 1/4 water
    • 1 tsp cinnamon
    • 1/2 tsp pumpkin pie spice
    • 2 tsp vanilla extract

For the frosting:

  • 1 1/2 heaping cups marshmallow fluff — mist a measuring cup with cooking spray for easy removal
  • 1 1/2 heaping cups whipped cream cheese
  • 1/4 cup sifted powdered sugar
  • 1 tsp vanilla extract
  •  1 tsp cinnamon
  • harvest colored sprinkles or nonpareils 

 

Directions:

  1. Preheat oven to 350 degrees. Place tin or paper liners in cups and set aside until ready to fill.

2. Pour the dry mix in a large mixing bowl. With a wire whisk, loosen up the mix. Start adding all of the ingredients one at a time, and stir with a rubber spatula after each addition.

3. When all ingredients are incorporated, change over to a hand held mixer. Mix for about 2 to 3 minutes until nice and fluffy looking.

4. Cover the bowl with foil or plastic wrap. Chill batter in the fridge for about 20 minutes.

5. Take out of the fridge and fill the cupcake tins. I used an ice cream scooper. If you don’t have one, use about 1/3 cup batter for each cupcake. You should have enough for 18 cupcakes.

6. Bake for about 20 to 25 minutes; turn pan around after about 12 minutes for even baking. Cupcakes are done when a wooden skewer or toothpick comes out clean or with dry crumbs.

7. Cool pan on rack for about 10 minutes. Remove cupcakes from pan and cool on rack until completely cooled.

8. In the meantime, place all your frosting ingredients in a large mixing bowl. Mix until fluffy using a hand held electric mixer.

9. When cupcakes are completely cooled, frost each one. You will have enough frosting for each cupcake. Decorate with your favorite sprinkles.

Enjoy the deliciousness!

 

Print

Cake Mix Harvest Cupcakes with Creamy Cinnamon Frosting

Here's a simple recipe using a cake mix and a few pantry ingredients. You don't want to miss the most delicious, fluffy cinnamon frosting. Enjoy1

Course Autumn Dessert, Cupcake, Dessert, Harvest Dessert
Cuisine American
Keyword autumn desserts, cupcake, cupcakes, fall desserts, harvest
Servings 18 cupcakes
Calories 165 kcal
Author Pam

Ingredients

  • 1 box yellow, white, or vanilla cake mix
  • 1 large egg
  • 2 egg whites from 2 large eggs
  • 1/2 can pumpkin — not pumpkin pie filling; pumpkin should be the only ingredient listed on the can
  • 5 tbsp unsalted butter — melted and cooled
  • 1/2 cup apple juice
  • 1/4 cup cold water
  • 1 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 2 tsp vanilla extract

Fluffy cinnamon frosting

  • 1 1/2 cups marshmallow fluff — mist a measuring cup with cooking spray for easy removal
  • 1 1/2 cups whipped cream cheese
  • 1/2 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/4 cup sifted powdered sugar

Instructions

  1. 1.Preheat oven to 350 degrees. Place tin or paper liners in cups and set aside until ready to fill.

    2.Pour the dry mix in a large mixing bowl. With a wire whisk, loosen up the mix. Start adding all of the ingredients one at a time, and stir with a rubber spatula after each addition.

    3.When all ingredients are incorporated, change over to a hand held mixer. Mix for about 2 to 3 minutes until nice and fluffy looking.

    4.Cover the bowl with foil or plastic wrap. Chill batter in the fridge for about 20 minutes.

    5.Take out of the fridge and fill the cupcake tins. I used an ice cream scooper. If you don’t have one, use about 1/3 cup batter for each cupcake. You should have enough for 18 cupcakes.

    6.Bake for about 20 to 25 minutes; turn pan around after about 12 minutes for even baking. Cupcakes are done when a wooden skewer or toothpick comes out clean or with dry crumbs.

    7.Cool pan on rack for about 10 minutes. Remove cupcakes from pan and cool on rack until completely cooled.

    8.In the meantime, place all your frosting ingredients in a large mixing bowl. Mix until fluffy using a hand held electric mixer.

    9.When cupcakes are completely cooled, frost each one. You will have enough frosting for each cupcake. Decorate with your favorite sprinkles and enjoy!

Love these cupcakes!

 

 

Before you go, check out another delicious recipe that’s also a hit around this time of year. Enjoy them both!

 

Old Fashioned Apple Crisp

 

Thanks for stopping by! Be sure to check back again soon, there’s new recipes going up all the time! 

In the meantime, scroll up to print out the recipe and you can pin on Pinterest to save your favorite recipes for later on. 

 

Bye for now! 

 

Share
Pin837
Tweet
837

cupcake

Welcome, I'm Pam!

A long Island, New York Mom who loves to be in the kitchen. Join me in living life to the fullest. One delicious recipe at a time. Read More

Recent Posts

  • Strawberry White Chocolate Cocoa
  • Homemade Bagels
  • Low Carb Peanut Butter Chocolate Chip Cookies
  • Classic Frank and Bean Casserole
  • Copycat Joanna Gaines’ Chocolate Chip Cookies
Parade Contributor Badge
my foodgawker gallery

Latest Articles

  • Strawberry White Chocolate Cocoa
  • Homemade Bagels
  • Low Carb Peanut Butter Chocolate Chip Cookies
  • Classic Frank and Bean Casserole
  • Copycat Joanna Gaines’ Chocolate Chip Cookies

Categories

Privacy Policy
Copyright ©2021, Pams Daily Dish. All Rights Reserved.
Design by Pixel Me Designs