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–+ servings
Pumpkin cupcakes by each other with candy pumpkins sprinkled around.
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4.99 from 105 votes

Pumpkin Cupcake Recipe

Easy Pumpkin Cupcakes are a cake mix dessert made extra moist with pumpkin puree and warm spices, topped with cinnamon cream cheese frosting.
Prep Time10 minutes
Cook Time17 minutes
Total Time27 minutes
Course: Dessert
Cuisine: American
Servings: 24 cupcakes
Author: Kristyn Merkley

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

Notes

Recipe Tips.
  • Use room temperature cream cheese and butter for the smoothest frosting.
  • Don't overfill the cupcake liners or the cupcakes may overflow while baking.
  • Let the cupcakes cool completely before frosting so the frosting stays fluffy.
  • Check for doneness by inserting a toothpick into the center. It should come out clean or with a few moist crumbs.
  • Use a pipping bag or 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. 
Store unfrosted 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. 
Store frosted cupcakes. 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. 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. 

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