Easy Pumpkin Cupcakes

5 from 1 vote

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.

Prep Time10

Cook Time15

Total Time25

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: cupcakes

Calories: 266kcal

Author: Nicole Durham

Cost: Recipe $7.68 / Serving $0.32

Equipment

Ingredients

Pumpkin Cupcakes

1 box (15.25 ounces) yellow cake mix ($1.00)
4 large eggs ($0.60)
1 can (15 ounces) pumpkin puree ($1.47)
½ cup vegetable oil ($0.35)
¼ cup milk ($0.05)
¼ cup granulated sugar ($0.09)
1 teaspoon pumpkin pie spice ($0.08)
½ teaspoon ground cinnamon ($0.04)

Spiced Cream Cheese Frosting

½ cup unsalted butter, room temperature ($0.99)
1 brick (8 ounces) cream cheese, softened ($1.86)
1 teaspoon vanilla extract ($0.03)
½ teaspoon pumpkin pie spice ($0.04)
3 cups powdered sugar ($1.08)

US Customary - Metric

Instructions

Prep. Preheat the oven to 350°F and line a muffin pan with paper liners.
Mix the batter. In a large mixing bowl, combine the cake mix, eggs, pumpkin puree, oil, milk, granulated sugar, pumpkin pie spice, and cinnamon. Mix until smooth and well blended.
Fill and bake. Divide the batter evenly between the muffin cups, filling each about ⅔ full. Bake for 15 minutes, or until a toothpick inserted in the center comes out clean.
Cool. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Make the frosting. In a mixing bowl, beat the butter and cream cheese until light and fluffy. Mix in the vanilla extract and pumpkin pie spice. Add the powdered sugar one cup at a time, mixing until smooth and spreadable.
Frost and serve. Frost the cooled cupcakes and serve.

Notes

Pumpkin choice. Use pure pumpkin puree, not pumpkin pie filling, for the best texture.
Flavor boost. Granulated sugar keeps the crumb light, but brown sugar can be substituted for a deeper flavor.
Storage. Unfrosted cupcakes can be stored tightly covered at room temperature. Frosted cupcakes should be refrigerated. Both keep well for 3–5 days.
Freezing. Freeze cupcakes frosted or unfrosted by flash-freezing first, then storing in an airtight container for up to 3 months. Thaw before serving; frost after thawing for best results.

Nutrition