Fall is here and that means Pumpkin Pie Spice everything!
We have several desserts on repeat this time of year (Pumpkin Chocolate Chip Cookies, Pumpkin Pancakes, etc) along with these Pumpkin Cupcakes.
This recipe is our Pumpkin Cake in cupcake form! The cupcakes are soft, flavorful and simple (it starts with a cake mix box), and the best part is the incredibly delicious Cinnamon Cream cheese frosting. Trust us when we say that the frosting paired with the fluffy cupcakes is the epitome of fall goodness.
Why we love it:
- Beyond delicious! They’re full of fall flavors and with the addicting frosting, they’re hits at every party.
- Party perfect. This recipe makes two dozen cupcakes making them perfect for class parties, fall functions and chili cook offs.
- Make Ahead. With fall comes more craziness, so it’s great that these can be prepped ahead of time for any get together.
Table of Contents
Ingredients
Cupcake
- 1 (15.25-ounce) box Yellow Cake Mix – plus ingredients listed on the back; typically vegetable oil and whole eggs. Do not add water
- ½ teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 (15-ounce) can pumpkin puree – not pumpkin pie filling
Cinnamon Cream Cheese Frosting
- 8 ounces cream cheese, softened
- ¼ cup unsalted butter, softened – How to Soften Butter Quickly
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1 ½ teaspoons cinnamon
- candy pumpkins, (optional)
How to Make Pumpkin Cupcakes
- PREP. Preheat oven to 350°F. Line a muffin tin with cupcake liners.
- BATTER. In a large bowl, prepare 1 (15.25-ounce) box cake mix as directed on the box, but substitute 1 (15-ounce) can pumpkin puree for the water and add ½ teaspoon pumpkin pie spice. Add 1 teaspoon vanilla and ½ teaspoon cinnamon.
- Pour batter into cupcake liners about ⅔ of the way full.
- BAKE. Bake for 17-20 minutes. Let cool completely on a wire rack.
- FROSTING. Combine ingredients 8 ounces cream cheese, ¼ cup unsalted butter, 1 teaspoon vanilla, 2 cups powdered sugar, 1½ teaspoons cinnamon in a medium bowl and beat until smooth.
- Pipe or spread frosting on the pumpkin cupcakes and top with a Candy Pumpkin if desired or sprinkles.
Homemade Pumpkin Spice
Mix ground 4 teaspoons ground cinnamon, 1 teaspoon ground cloves, 2 teaspoons ground ginger, and ½ teaspoon ground nutmeg.
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Pumpkin Cupcakes
Spiced pumpkin cupcakes are so soft, moist, and flavorful. They pair perfectly with delicious homemade cinnamon cream cheese frosting!
Ingredients
- 1 (15.25-ounce) box Yellow Cake Mix, (plus ingredients listed on back minus the water)
- ½ teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 (15-ounce) can pumpkin puree
Cinnamon Cream Cheese Frosting
- 8 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1½ teaspoons cinnamon
- candy pumpkins, (optional)
Instructions
- Preheat oven to 350°F. Line a muffin tin with cupcake liners.
- Prepare cake mix as directed on the box, but substitute the pumpkin puree for the water and add pumpkin pie spice. Add vanilla and cinnamon.
- Pour batter into cupcake liners about ⅔ of the way full.
- Bake for 17-20 minutes. Let cool completely.
Frosting
- 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!
Video
Nutrition
Calories: 175kcal, Carbohydrates: 29g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 15mg, Sodium: 205mg, Potassium: 59mg, Sugar: 20g, Vitamin A: 2945IU, Vitamin C: 0.7mg, Calcium: 62mg, Iron: 0.7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Can I use different box cake flavors?
- The box of yellow cake mix can be replaced with a box of white cake mix or spiced cake mix. Use the ingredients listed on the back of the box, but omit the water. If you use a spiced cake mix, you may also wish to reduce or omit the pumpkin pie spice and cinnamon.
How do I pipe on frosting without a piping bag?
- I used a frosting tip to make these pretty swirls. If you don’t have a piping bag or tips you can make your own. Spoon the frosting into a gallon Ziploc and then cut the corner off. Snip a smaller portion off the tip for fine smooth swirls or cut a larger piece off the tip for thicker smooth swirls.
Can I make mini pumpkin cupcakes?
- Use this recipe to bake mini cupcakes. Use a mini muffin tin and bake for about 12 minutes.
How to store pumpkin cupcakes?
- Unfrosted cupcakes can be stored in an airtight container at room temperature for 3-4 days or in the freezer for up to 3 months. Store the frosting separately in the fridge for 2 weeks or freezer for 6 months.
- Frosted cupcakes will keep at room temp for a few hours, but then put them in an airtight container and store them in the refrigerator for up to 4 days.
- Freeze frosted cupcakes. Stick the entire cupcake in the freezer until the frosting is solid. Wrap with plastic and freeze for 3-6 months. Unwrap and then thaw.
I made these yesterday and put a little twist on them: a churro-like topping. They were super yummy! Even my hubby who says he “hates” pumpkin liked them. Great recipe! http://www.onpurposehome.com/2014/11/21/pumpkin-churro-cupcakes/
Kim
Great idea!! So glad even the hubby liked them. 😉
Can I use white cake mix instead?…
You sure could 😉
I have made these every weekend for the past 3 weeks. Everyone loves them. I made them for a 6 year old’s birthday, an 8 year old’ s birthday, a treat at my quilt guild, and work. They make they house smell good too!
Oh, I LOVE to hear that Sandy!! Sounds like they are a hit. And I hope they were easy too! 😀
How many does this make?
I was able to get about 16 cupcakes out of this recipe. 😉
I made these and got 20. Of course, they didn’t last long! Huge hit at the halloween party and my teenage daughter has requested them for thanksgiving!
Hi,
Am making your cupcakes and am so excited… but, maybe on the top where you say all ingredients on the back… you should note there that you are substituting pumpkin for water! Those of us who have been baking for years don’t tend to read all the recipe before starting! Especially cupcakes! Thank you!
Thanks for the suggestion – just updated the recipe. I highly recommend reading the whole recipe first though. 😉
My frosting ended up a little runny. Could you suggest something to help?
You can add more powdered sugar to give it a thicker consistency, just a little at a time until its how you like it. 🙂
Yes, you can! Thanks for the comment. 🙂
I would add more powdered sugar to stiffen it up a bit. 😉
I’m making these right now! Bringing them to a birthday party for a friend. I made some full size cupcakes, and some mini cupcakes. They smell delicious!