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.
loving these recipe ideas! Can’t wait to start cooking…first up..: pumpkin cupcakes with cream cheese frosting!
Awesome! I’m excited for you! Hope you enjoy the cupcakes!
Hi, I’m a HUGE fan of yours, Kristyn! I am planning on making these and was wondering if I can make ahead and freeze?Thanks for your help! Steph
Absolutely!! Just let them thaw and add the cream cheese frosting when you’re ready to serve.
I a bit skeptical before trying this,because it seemed too easy to be good. I made these last night for a Halloween party and they were amazing! The only thing I did differently was I added more pumpkin spice seasoning than the recipe said to. I added closer to 1 tbsp, but if you don’t like a lot of the spices, the origional measurements would be good for you. Overall, I would absolutely make these again. very easy and delicious!
Great! I am so glad you tried them! Nothing wrong with adding more pumpkin! Thanks for sharing!
Can you make this recipe as a cake inStead of cup cakes?
I am sure you could. I have not tried, personally. You would need to bake longer.
Best RECIPE i’ve used, the cupcake HaD a great pUmpkin flavor, i doubled on the pumpkin spice and CINNAMON for mines. But the cupcake was moist and Delicious, everyone Ate Them up within a day.
Yay!! Love hearing this!! Thank you so much for sharing that!
I CHOSE to make the cake part from scratch.. followed the rest of the recipe as written but I’m a lover of really tasting my flavors so I decided to double the pumpkin pie spice & cinnamon both in the batter & frosting…. delicious!!! This recipe is a fall home run & I will be sharing it w/several friends!!! Thanks!!
Thanks for sharing it 🙂 A cake from scratch is perfect! Sounds delicious!
I can’t wait to make this recipe! It seems perfect for get-togethers since there are 24 cupcakes and not the 12-15 from a cake mix.
It really is!! Sure hope you like them as much as we do 🙂
Can you freeze the frosting?
I personally have not tried, so I can’t honestly tell you how it will turn out. It should be ok 🙂
What a perfect fall treat!
Awe, thank you so much!!
I received so many compliments from co-workers. They hunted me down to tell me how good this was. I made into a sheet cake. You definitely need to cook for the longest time if not a few minutes more for the sheet cake version.
Great idea!! I am glad everyone loved it! Thank you so much for letting me know!
I just made these with my daughter and they turned out beautifully and they were absolutely delicious! Thank you!
You’re welcome!! I’m so happy to hear they were a success. Thanks for giving the recipe a try!