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.
These look so easy and I love that they have pumpkin in them! They are perfect for fall!
They are super easy 🙂 I hope you give them a try! Thank you!
I wish that all of the cinnamon icing would make it onto the cupcakes, but more made it into my mouth. It’s soooo good!
LOL!!! I know what you mean! Glad you liked it!
What a perfect fall treat! I’ll take all the pumpkin I can get this time of year. Yum!!
xo Michael
I am with ya!! Thank you so much for sharing!
These are basically like a pumpkin roll, but not as much effort. Really good when you feel like something warm and rich with spice in it, in the fall.
Most definitely!! Thanks so much for stopping by!
I’m loving these recipe, can’t wait to try them
Yay, I’m glad! Let me know what you think, when you do! Thank you 🙂
Could I substitute white cake mix for the yellow? And can these be made into mini cupcakes?
Yes & Yes 🙂 Let me know what you think! Thank you!
If you cannot find pumpkin purée can you use a can of pumpkin?
Thanks
Linda
I need to bake these on Sunday. Please let me know.
I’m sure it will turn out fine, though I haven’t personally tried. I bet it will taste good, still 🙂
Do I need to add water to the pumpkin, since it’s not the purée?
Thanks,
Linda
No, I wouldn’t 🙂
Love your recipes!!!
Thanks so much!!
No eggs?
These came out so good. This is a great recipe for an easy pumpkin pie cupcake.
Yay, I’m so glad! Thank you so much for sharing!