Pumpkin Mousse Cupcakes

Pumpkin Mousse Cupcakes

To all of you I would like to say…
Happy Thanksgiving!

I hope you are all ready and excited for the big day.
As many of you know, this past weekend I participated in a Neighborhood Bake Sale.
My friend Cindi made many wonderful creations for the sale. Among them were these fabulous Pumpkin Mousse Cupcakes. 
Since Saturday I have received many requests to 
get the recipe up on the blog 
“as soon as possible”!
Today….it is possible.
If you love a good Pumpkin Roll….
you will LOVE these cupcakes.
They are filled with a cool, creamy mousse like filling and topped with cream cheese frosting.
So very yum.
Thanks to Cindi for this fine recipe!
The girl is a wizard at sweet treat making. 
I hope you get a chance to make them this holiday weekend!
Have a great Thanksgiving everyone.

May your Thanksgiving meal and day be all you hope for.
Pumpkin Mousse Cupcakes
Time: about 1 hour
Yield: 24 cupcakes
Recipe from the lovely Cindi Schut

1 Spice Cake Mix
1 3.4 oz Pumpkin Spice Instant Pudding Mix
1/3 C flour
1/3 C oil
1/3 C sour cream
1 1/2 C water
1 t vanilla
4 eggs
Mousse Filling:
1  3.4 oz Pumpkin Spice Instant Pudding Mix
1 3/4 C half and half

1  8 oz package cream cheese, softened
1/4 C butter, softened
1 t vanilla
dash salt
3-4 C powdered sugar
2-3 T milk
1. In a large mixing bowl, or in your stand mixer combine the Cake Mix, Pudding Mix and flour. Stir it around to combine.

2. Add the oil, water, vanilla, sour cream and eggs. Mix on low for about 1 minute. Then mix on medium speed until the batter is smooth and silky. This should take about 3 minutes.

3. Line your muffin tins with cupcake liners. Fill each liner 3/4 of the way full with your cake batter.

4. Bake at 350 for 13-15 minutes. Let the cupcakes cool on a wire rack.

5. While your cupcakes cool make your filling! Pour the pudding mix into a medium sized mixing bowl or your stand mixer. Add the half and half and whip the mixture until thick. This should take about 3 minutes.

5. Using a sharp knife, cut a small circle out of the top of each cup cake.
6. Spoon some filling into each hole.
7. To make the frosting beat the cream cheese and butter together in your mixer. Add the vanilla and dash of salt. 
8. Add the powdered sugar and 1 T of the milk. Mix well. If the frosting it too thick add more milk. If it’s too runny add a bit more powdered sugar. 

9. To make the fancy swirl on top you will need a cake decorating bag, and a large star decorating tip. Both of these can be purchased at most Walmart, Hobby Lobby or Roberts craft stores. If you don’t want the fancy swirl….then just frost the tops of the cupcakes with a knife. No worries! They will still be delicious!

Post a comment!


  1. 1
    November 24, 2010 at 3:28 pm

    Oh bless you Jamie! I am SO excited!! Now I just have to stockpile the pumpkin pudding. (I seriously can't believe there is not any “real” pumpkin in these!) I think I bought 6 at the bake sale…you know, when I went back for more…and they are dwindling in numbers. 🙂 You should post that chocolate cupcake recipe too…those were a close second to the pumpkin cupcakes! 🙂

  2. 2
    November 24, 2010 at 3:54 pm

    Those cupcakes look divine! I almost licked the computer screen when I saw them. Now I just have to find the pumpkin spice pudding mix. Have a wonderful Thanksgiving holidy. Thanks for a wonderful blog!

  3. 3
    November 24, 2010 at 4:11 pm

    So excited you posted this recipe. We ended up buying one of these at the bake sale and wished we had more. They were so yummy!

  4. 4
    November 24, 2010 at 4:34 pm

    What a great idea, thanks for the step by step pictures too.

  5. 5
    November 24, 2010 at 11:13 pm

    You have wonderful recipes. I love your blog. Best of all is this wonderful recipe. I must make it. Thanks for sharing all of this.

  6. 6
    November 25, 2010 at 12:52 am

    I love these! Happy Thanksgiving!

  7. 7
    November 25, 2010 at 2:47 am

    Jaime….you have just given me such a treat of a recipe!!! My goodnes do these cupcakes look GOOD! – and the best part is that I have ALL of the ingredients for this dessert…YAHOOOOOIE!

    Happy Thanksgiving Jaime!
    ~avril 🙂

  8. 8
    November 25, 2010 at 5:28 am

    I just made these and posted them on my blog. Thanks so much for sharing and tell Cindi that they are delicious!!

  9. 9
    November 25, 2010 at 6:42 am

    Pumpkin roll in a cupcake? I have to try these- they look so good!

  10. 10
    October 22, 2011 at 4:13 pm

    I just made these and they were DIVINE!! 🙂 Love! I noticed that you have sour cream in the ingredient list– but you don't have it in the instructions. Just thought I'd let you know! 🙂 thanks for the wonderful recipe.

  11. 11
    November 23, 2011 at 3:36 am

    Hi Jamie! I really want to make these for Thanksgiving on Thursday but I can't find the pumpkin spice pudding ANYWHERE! 🙁 Is there anything I can use in its place?

  12. 12
    November 23, 2011 at 1:42 pm

    Hi Crystal,
    That pumpkin spice pudding has been hard to come by this year. I've had trouble myself. My friend Cindi read on line somewhere that it doesn't actually have any pumpkin flavoring in it. Just spices. If I were you I would use vanilla pudding…add it plain to your cake mix, but then when you make the mousse filling add some pumpkin pie spice to the vanilla pudding mix before you add the half and half. This is my best guess! Good luck!

  13. 13
    November 23, 2011 at 3:35 pm

    I found it pretty easy online but I don't have the time to have it delivered (talk about last minute I know..lol). I'll try the vanilla pudding substitution and let you know how it turns out. Thanks so much for your amazing blog and Happy Thanksgiving!! 🙂

  14. 14
    November 24, 2011 at 4:03 am

    The substitution worked GREAT! My husband won't leave them alone! 🙂

  15. 15
    November 24, 2011 at 1:42 pm

    Thanks so much for letting me know! So glad they turned out great. They are a favorite with my husband as well. Have a Happy Thanksgiving!

  16. 16
    November 26, 2011 at 4:11 pm

    You do use sour cream in the cake mix, right?

  17. 17
    November 29, 2011 at 11:22 pm

    Yes, the sour cream goes into the cake mix with the other wet ingredients.

  18. 18
    Brittany S.
    October 14, 2012 at 1:26 pm

    I got this recipe off of Pinterest! I was so eager to bake these cupcakes because I love anything pumpkin and anything cupcake related haha
    So I baked them and brought them to work and they were gone before I had to clock in! 🙂
    Everyone said it was literally thee best cupcake they had ever had before. And I have to agree… THEE BEST EVERR!!!
    Thank you so much for sharing, this wont be the last time I make them… I’ll have to stock up on pumpkin spice pudding before the season is over haha

  19. 19
    Debbie W.
    November 18, 2012 at 12:56 pm

    I made this recipe for pumpkin mousse cupcakes. I don’t quite understand the recipe as far as amount of water for cupcake and the amount of half of half in the mousse filling. The cupcake is it 1 1/2 C or 1/2 cup??? The mousse filling is it 1 3/4 or 3/4 C of half and half??? Please email be back asap

    • 20
      November 19, 2012 at 6:50 am

      Hi Debbie,
      The recipe ingredients read as written, or in other words you need one and a half cups of water, and one and a three quarters cups of half and half. Good luck! Hope this helps.

  20. 21
    November 19, 2012 at 10:32 am

    A good healthy alternative for the cupcake portion is a box of spice cake mix + can of pumpkin PUREE (NOT pie filling). do not add the other ingredients listed on the box. ONLY the mix & pumpkin puree. The cake comes out very moist and you shave calories off without the oil & eggs.

  21. 22
    November 20, 2012 at 6:45 pm

    I really love the idea of these cupcakes, and while I thought they were good, I think a pumpkin muffin or carrot cake muffin made from scratch would make this even better and would give it more of a wow factor!

  22. 23
    December 15, 2012 at 4:04 pm

    Hi Jamie!

    Love your blog! I tried making this recipe twice and both times the cupcakes look perfect and puffy in the oven, but when I take them out to cool, they shrink and look wrinkly. I’ve followed your recipe to he t even he Duncan Hines cake mix brand, I’m wondering if there’s something else I need to be doing?

    Any help would be greatly appreciated! ateded

    • 24
      December 16, 2012 at 9:39 pm

      Hi Bakingnoob,
      It sounds like you just need to cook them a bit longer. Try sticking a toothpick into the center of one cupcake to test it and be sure the center is cooked through. Another testing method I use is this. Lightly tap the top of one cupcake. If it springs back, then the cupcakes are done. Good luck! Hope this helps out. Happy Baking!

  23. 25
    December 22, 2012 at 1:42 pm

    Hi, Jamie,

    Thank you so much for the reply!!! I will try that next time and let you know the results. You’re my baking celebrity!! I tell all my friends and family about your blog. ^_^

    Happy Holidays!! =)

  24. 26
    October 13, 2014 at 8:08 pm

    I made this cupcakes this past weekend. Delicious!!! But after I took them out of the oven and they cooled they then fell. The rise was really nice right out of the oven and they fell almost immediately. Have you heard of this problem from this recipe?

  25. 27
    December 4, 2014 at 7:32 am

    Just found a scratch pumpkin mousse recipe from Martha Stewart if anyone is interested:

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