Pumpkin Cupcakes with Cool Whip Frosting

Pumpkin Cupcakes with Cinnamon Whipped Frosting

These cupcakes are delicious!  My husband declared that they were his second favorite thing I have ever made (right after my chocolate chip cookies)

    For the Cupcakes

  • 1 cup canned pumpkin puree

  • 1/2 cup white sugar

  • 1/2 cup brown sugar

  • 1/2 cup unsweetened applesauce

  • 2 eggs

  • 1 cup all purpose flour

  • 1 tsp baking powder

  • 1 tsp baking soda

  • 1/2 tsp kosher salt

  • 1 1/2 tsp ground cinnamon

  • 1 1/2 tsp pumpkin pie spice

  • For the Frosting:

  • 1 Carton Cool Whip Vanilla Frosting, thawed

  • 1/2 tsp ground cinnamon

  • 1/4 tsp nutmeg


  1. For the cupcakes, mix all ingredients together until completely combined. Fill cupcake tin with paper liners. Fill liners 2/3 full. Bake in a 350 degree oven for 20 minutes. Cool completely.

  2. In a large bowl, mix cinnamon and nutmeg into the thawed Cool Whip Frosting, folding with a spatula. Pipe onto cupcakes.

Hint: these little buggers will stick to the cupcake liners. I tried some without the liner and baked them for a few minutes less. 
Warning: you will want to lick the entire bowl of frosting…or maybe just double it so you can have some left over and keep in the fridge for emergencies 🙂 The frosting would be amazing on pumpkin pie or any other Thanksgiving desert. 

OH SO GOOD!  Keep them in the refrigerator.
Hope you enjoy!

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