*Includes free newsletter

Butterscotch Pumpkin Cupcakes with Cream Cheese Frosting

Pumpkin cupcakes anyone?!

These pumpkin cupcakes are so fun to make. They are based on an old cake recipe that my sisters and I have made for years. I simply adapted them for cupcakes and added some frosting.

These cupcakes make a great last minute fall or holiday dessert. Everyone loves cupcakes and the pumpkin in these make them great for the holidays.

Plus, they are so easy that kids can make them. Kids love to help in the kitchen and these are a fun, and delicious, way to let them.

You might think the butterscotch pudding in these is a bit strange, but it is what makes these so good! The flavor compliments the pumpkin well and the pudding mix helps make these so moist and delicious. Really, you should give these a try.

And if you are gluten free these work well with the King Arthur Gluten Free Yellow Cake mix. I have not tried it with other gluten free brands, but I am guessing they would work also.

Lynn's Kitchen Adventures


  1. You really do want to use butterscotch pudding; I have tried other flavors in the original recipe, and it just doesn’t taste the same.

  2. i love this idea! i really like pudding in cookies–why not in cupcakes too?

  3. Jean Slachetka says:

    I would like to make these (gluten=free) but am uncertain about cake mix. Since I am not aware of the King Arthur mix could you let me know if the mix you use is for 2 layers or 1 layer since many of the GF mixes make only 1 layer.

    The recipe sounds great so I would appreciate any info you have.


    • You need a cake mix that makes a 9×13 size cake, so that would also be a 2 layer cake. The King Arthur mix is the only one I have tried this with, but I am guessing that any gluten free yellow cake mix would work as long as it was for a 2 layer cake. I hope that helps.

      • Jean Slachetka says:

        I really learned more about GF cake mixes. The one I used is 15 oz vs. 18.5 so I decided just to use one when I compared mix (dry) to liquids. I have got to say a big thank you because the benefit is that since many of the GF products are dry these cupcakes are very moist.

        We love pound cakes so I doubled the recipe and baked for 1 hr @ 350 and it is really made a great pound cake.

        I very much appreciate your updates, ideas, and blogs!!!


        • I am so glad that it worked for you! I agree this cake is so moist. This is one of those desserts that I do not think anyone would know is gluten free.

  4. These sound really yummy! Are they as good without the cream cheese frosting? That’s a no-no to this dairy-free girl!

    • Yes, last time I made them I left the frosting off some and they were still very good. When I make the bundt cake version I usually do not frost or do anything to it. I hope you enjoy it!

      • Thanks so much for your quick reply Lynn! I thought they would taste good without the frosting but I wanted to make sure. I’ll definitely making these as soon as I can buy some butterscotch pudding mix!

  5. These look awesome! I love anything pumpkin. However, it would be interesting to find out what they taste like when adding the butterscotch pudding. 😉 Thanks for the recipe

  6. These cupcakes are amazing! I have made them 2 times in the last week. I have substitued vanilla pudding for butterscotch just becasue that is the only pudding I had in the pantry. Great recipe!!!!

Share Your Thoughts