These easy pumpkin cupcakes and made with a box cake mix for the base and then topped with a spiced cream cheese frosting. Every bite is full of flavors that are perfect for Fall. You're going to love every last bite of these sweet treats.
These pumpkin cupcakes with cream cheese frosting are packed full of flavor thanks to pureed pumpkin and spices like cinnamon and pumpkin pie spice.
Every pumpkin spice cupcake is moist and fluffy, and the frosting is tangy sweet, a perfect combination. They actually remind me of my Mashed Sweet Potato Muffins, but with a "more seasonal" spin.
Why This Recipe Works
- It's easy. Making pumpkin cupcakes with cake mix helps to give a wonderful flavor and texture with very little work, and that's just one more reason to love this simple recipe.
- Basic ingredients. We will need a handful of different ingredients to make this recipe, but they're all very simple and easy to find. Some (if not most) may already be in your home.
- It's like pumpkin pie as a cupcake. If pumpkin pie were to be turned into a cupcake, I imagine it'd taste a lot like these- but with frosting. While the cupcakes taste great without the frosting, it's the tangy spiced topping that really helps to set them apart.
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🥘 Ingredients
For the cupcakes, you will need:
Yellow cake mix- A box of cake mix will be the base of this recipe. You only need the dry mix, do not prepare the batter.
Eggs- Use eggs to bind the cake well so that it isn't too crumbly.
Pumpkin puree- This will give us great flavor and nice color, as well as moisture.
Vegetable oil- By adding in oil, we give the cake the necessary fats to stay moist for days.
Milk- This will give us a richer taste and get the consistency to where we need it to be.
Granulated sugar- Use a little granualted sugar for added sweetness and tenderness in every cupcake.
Cinnamon- For added warmth of spice.
Pumpkin pie spice- For a great seasonal flavor.
For the spiced cream cheese frosting, you will need:
Cream cheese- You will need some softened cream cheese for the base of this rich, creamy frosting.
Butter- Use butter to add richness.
Vanilla extract- A flavor enhancer.
Powdered sugar- This will make the frosting smooth and sweet.
Pumpkin pie spice- For added flavor and warmth.
For the exact amounts needed, please see the recipe card below.
🍽 Equipment Needed
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🔪 Instructions
Check out how to make easy pumpkin cupcakes with these simple step-by-step instructions:
Preheat your oven to 350 degrees F and line a muffin pan with paper liners. Set aside.
In a mixing bowl, combine all of the pumpkin cupcake ingredients until well blended.
Fill each muffin cup with batter until it's about ⅔rds of the way full.
Bake in the oven for 15 minutes or until a toothpick can be inserted and come out clean.
Let cool for 5 minutes in the pan before transferring it to a wire rack to cool completely.
Once all of the cupcakes have cooled, you can prepare the frosting.
Make the frosting by blending together the butter, cream cheese, vanilla, and pumpkin pie spice in a mixing bowl with an electric mixer until fluffy.
Slowly add in the powdered sugar, one cup at a time, until fully incorporated and smooth.
Frost the cupcakes and enjoy.
🍴 Recipe Tips
For the perfect results, follow the pumpkin cupcakes recipe exactly unless otherwise noted.
Make sure that you use pumpkin puree and not pumpkin pie filling as there is a large difference and pie filling will cause your cupcakes to not turn out correctly.
You can use brown sugar instead of granulated sugar if desired. The flavors will change to be a bit richer depending on how dark of brown sugar you use, as the molasses gives the cupcakes a deeper flavor.
🧾 Substitutions
Pumpkin pie spice. You can DIY your own pumpkin pie spice by mixing together 1 tablespoon plus 1 teaspoon of ground cinnamon (or 5 teaspoons) along with 1 teaspoon ground nutmeg, 1 teaspoon ground ginger, and ¼ teaspoon of ground cloves or allspice. Mix together and then use as much as directed. Save the rest for future recipes for up to 3 months.
👩🏻🍳 Storage
Room Temp. If the cupcakes are not frosted, then it is okay to leave them in an airtight container at room temperature.
Fridge. If they have been frosted with cream cheese frosting, then they must be stored in the fridge for food safety. They will last 3-5 days either way.
Freezer. You can freeze these cupcakes, frosted or plain. Start by placing the cupcakes on a baking sheet to freeze until solid (about an hour or two) and then transfer to an airtight container to freeze in for up to 3 months. Thaw before eating.
You can freeze the pumpkin spice cupcakes with cream cheese frosting, but they will be harder to store and handle. I'd recommend frosting after the cupcakes have thawed for the best results.
💭 FAQs
If you overmix the cupcake batter, you will overwork the gluten in the flour (cake mix), and that will cause your cupcakes to turn out dense and rubbery in texture. Only mix until combined.
Yes, these are the same things. Canned pumpkin is canned pumpkin puree. The only exception is canned pumpkin pie filling which is (as the name states) canned pumpkin pie filling. It usually consists of more than just pumpkin, which is why it's important not to accidentally use that instead.
You should only allow your cupcakes to rest in the muffin pan for a few minutes (up to 5 minutes) before removing the cupcakes. Basically, only wait until you can safely remove them without hurting yourself or the cupcakes. Leaving them in too long will continue to cook them and cause the bottoms to overcook or become dry.
More great cake recipes to try
- Apple Cider Cupcakes with Caramel Frosting
- Nacho Cupcakes
- Pumpkin Patch Cupcakes
- Southern Banana Pudding Cake
- Single Layer Yellow Cake With Chocolate Frosting
- Cake Mix Coffee Cake
📖 Recipe
Easy Pumpkin Cupcakes
Equipment
- Muffin tin
Ingredients
- 1 box (15.25oz) Yellow cake mix ($1.00)
- 4 large Eggs ($0.32)
- 1 can (15oz) Pumpkin puree ($2.62)
- ½ cup Vegetable oil ($0.24)
- ¼ cup Milk ($0.08)
- ¼ cup Granulated sugar ($0.06)
- ½ teaspoon Cinnamon ($0.05)
- 1 teaspoon Pumpkin pie spice ($0.10)
Spiced cream cheese frosting
- 8 ounces Cream cheese, softened ($1.98)
- ½ cup Butter, room temp ($0.75)
- 1 teaspoon Vanilla extract ($0.02)
- 3 cups Powdered sugar ($0.69)
- ½ teaspoon Pumpkin pie spice ($0.05)
Instructions
- Preheat your oven to 350 degrees F and line a muffin pan with paper liners. Set aside.
- In a mixing bowl, combine all of the pumpkin cupcake ingredients until well blended.
- Fill each muffin cup with batter until it's about ⅔rds of the way full.
- Bake in the oven for 15 minutes or until a toothpick can be inserted and come out clean.
- Let cool 5 minutes in the pan before transferring to wire rack to cool completely.
- Once all of the cupcakes have cooled you can prepare the frosting.
- Make the frosting by blending together the butter, cream cheese, vanilla, and pumpkin pie spice in a mixing bowl with an electric mixer until fluffy.
- Slowly add in the powdered sugar, one cup at a time until fully incorporated and smooth.
- Frost the cupcakes and enjoy.
Notes
Recipe Tips
- For the perfect results, follow the pumpkin cupcakes recipe exactly unless otherwise noted. Make sure that you use pumpkin puree and not pumpkin pie filling as there is a large difference and pie filling will cause your cupcakes to not turn out correctly.
- You can use brown sugar instead of granulated sugar if desired. The flavors will change to be a bit richer depending on how dark of brown sugar you used, as the molasses makes the cupcakes have a deeper flavor.
Storage
- If the cupcakes are not frosted then it is okay to leave them in an airtight container at room temperature. If they have been frosted with cream cheese frosting then they must be stored in the fridge for food safety. They will last 3-5 days either way.
- You can freeze these cupcakes frosted or plain. Start by placing the cupcakes on a baking sheet to freeze until solid (about an hour or two) and then transfer to an airtight container to freeze in for up to 3 months. Thaw before eating.
- You can freeze the pumpkin spice cupcakes with cream cheese frosting but they will be harder to store and handle. I'd recommend frosting after the cupcakes have thawed for best results.
PATTI says
I'm going to try this.