Pumpkin Cupcakes with the most amazing Cinnamon Cream Cheese Frosting! The secret to these EASY Pumpkin Cupcakes is a box of yellow cake mix. With pumpkin puree and a dash of pumpkin pie spice, these cupcakes are so soft, moist, flavorful, and pair perfectly with the delicious cream cheese frosting!
Easy Pumpkin Cupcakes
Are you sick of the pumpkin recipes yet? I hope NOT!! Fall is just starting so I’m hoping you’re prepared for the bombardment of pumpkin recipes the next month. I’ve shared a few already the past few weeks and have just a few more for you before baby comes. This next recipe is one that I’ve been wanting to make for years!! I’ve seen recipes for Pumpkin Cupcakes but most required a TON of ingredients and time, and I just wasn’t up for it. Call me lazy, but I’ve been on the search for an EASY Pumpkin Cupcakes recipe and finally found THE ONE!
The recipe comes from Real Simple, and I only made a few modifications. I also decided that if you’re going to make Pumpkin Cupcakes, you HAVE to make a Cinnamon Cream Cheese Frosting to go with them, which is exactly what I did. The hubby admitted to having 4 of them on the first night I made them. I also gave some to some friends that stopped by last week. They stopped by again Friday and admitted to eating all 6 cupcakes (there were only two of them) within 24 hours. All agreed that the frosting and the fluffy and moist cupcakes together was a great combo.
Cinnamon Cream Cheese Frosting:
I think the cinnamon cream cheese frosting could pair well with other types of cupcakes, but I assure you… It was the PERFECT match for these pumpkin spice cupcakes. Total match made in heaven. And it’s nothing too fancy, in fact it only takes 5 ingredients!
- cream cheese
- powdered sugar
All you have to do is combine the ingredients and beat until smooth. Make sure you start with room temperature butter for best results! Otherwise the frosting can look clumpy. I used a frosting tip to make these pretty swirls, but you can even put the frosting in a ziploc bag, cut the tip off with scissors (less for fine swirls, more for thick swirls) and pipe the frosting on like that.
My kids have never really been BIG fans of pumpkin recipes, but they absolutely loved these cupcakes. They, too, were slightly obsessed with the frosting and may have licked the bowl clean when it was made. Glad to have found another “TWO THUMBS UP” pumpkin recipe for the blog.
For more pumpkin recipes, check out:
- Pumpkin Dump Cake
- Cinnamon Sugar Pumpkin Muffins
- Pumpkin Delight Dessert
- Mini Pumpkin Pies
- Pumpkin Waffles
- Pumpkin Chocolate Chip Cupcakes
How to make Pumpkin Cupcakes VIDEO:
Pumpkin Cupcake Recipe
The secret to these EASY Pumpkin Cupcakes is a box of yellow cake mix. With pumpkin puree and a dash of pumpkin pie spice, these cupcakes are so soft, moist, flavorful, and pair perfectly with the delicious cream cheese frosting!
- 1 box Yellow Cake Mix (plus ingredients listed on back minus the water)
- 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1 tsp vanilla
- 15 oz can pumpkin puree
Cinnamon Cream Cheese Frosting
- 8 oz PHILADELPHIA cream cheese softened
- 1/4 c butter softened
- 1 tsp vanilla
- 2 c powdered sugar
- 1 1/2 tsp cinnamon
- candy pumpkins (optional)
Preheat oven to 350.
Prepare cake mix as directed on box, but add pumpkin pie spice and substitute pumpkin puree for the water. Add vanilla and cinnamon.
Pour batter into cupcake liners in muffin tins.
Bake for 17-20 minutes.
Let cool completely.
Combine ingredients for frosting in a medium bowl and beat until smooth.
Pipe or spread frosting on and top with a Candy Pumpkin if desired. ENJOY!