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.
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
Opt for pumpkin puree, not pie filling, for superior cupcake texture.
Experiment with darker brown sugar for a richer flavor profile.
Storage & Freezing:
Unfrosted cupcakes can remain at room temperature if tightly sealed, while frosted ones should be refrigerated; both stay fresh for 3-5 days.
Freeze cupcakes, frosted or unfrosted, by initially freezing them on a baking sheet until solid, then transferring them to an airtight container for up to 3 months. Thaw before serving, preferably frosting them after thawing for optimal quality.