Pumpkin Cupcakes with Cream Cheese Frosting

Name: Pumpkin Cupcakes with Cream Cheese Frosting
Total time: 100
Yield: 36
Ingredients: 3 cups baking mix (such as Bisquick ®); 1 (15 ounce) can pumpkin puree; 1 cup white sugar; 1 cup brown sugar; 4 eggs; 0.25 cup butter, softened; 0.25 cup milk; 2 teaspoons pumpkin pie spice; 0.5 (8 ounce) package cream cheese, softened; 0.5 cup butter, softened; 4.5 cups confectioners' sugar, divided; 2 teaspoons vanilla extract

Recipe by stephanyss from allrecipes.com

Dessert 2 Hr. 40 Mins.

Ingredients

36 servings

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3 cups baking mix (such as Bisquick ®)
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1 (15 ounce) can pumpkin puree
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1 cup white sugar
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1 cup brown sugar
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4 eggs
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0.25 cup butter, softened

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0.25 cup milk
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2 teaspoons pumpkin pie spice
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0.5 (8 ounce) package cream cheese, softened
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0.5 cup butter, softened
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4.5 cups confectioners' sugar, divided
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2 teaspoons vanilla extract

Instructions

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.