Description
Delightfully moist pumpkin cupcakes made with a simple vanilla cake mix enhanced with pumpkin pie spice and pure pumpkin puree, topped with a luscious pumpkin cream cheese frosting. Perfect for autumn celebrations or a cozy treat any time of year.
Ingredients
Scale
Cupcakes
- 15.25 ounces Vanilla Cake Mix (Duncan Hines or Pillsbury*)
- 2 teaspoons pumpkin pie spice
- 3/4 cup canned 100% pure pumpkin
- 3/4 cup water
Pumpkin Cream Cheese Frosting
- 7 ounces Philadelphia 1/3 fat cream cheese
- 1/2 cup canned 100% pure pumpkin
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 cup packed brown sugar
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (176°C). Line two cupcake tins with 20 cupcake liners and lightly spray the liners with oil to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, combine the vanilla cake mix with the pumpkin pie spice thoroughly to evenly distribute the spice.
- Add wet ingredients and mix: Add the canned pumpkin puree and water to the dry mix. Beat or stir the mixture for about 2 minutes until smooth and well combined.
- Fill cupcake liners: Spoon the batter into the cupcake liners, filling each about two-thirds full to allow room for rising during baking.
- Bake the cupcakes: Place the pans in the preheated oven and bake for 20 to 25 minutes. Check doneness by inserting a toothpick into the center of a cupcake; it should come out clean when done.
- Prepare the frosting: While the cupcakes bake, combine the cream cheese, pumpkin, vanilla extract, cinnamon, pumpkin pie spice, and brown sugar in a bowl. Mix until the frosting is smooth and creamy. Refrigerate until ready to use to firm up slightly for piping or spreading.
- Cool cupcakes: Once baked, allow the cupcakes to cool completely on a wire rack, about 15 minutes, before frosting.
- Frost the cupcakes: Use a spatula or a piping bag to ice the cupcakes evenly with the chilled pumpkin cream cheese frosting. If necessary, prepare additional frosting for better coverage or decorative piping.
Notes
- *Betty Crocker cake mixes have recently changed sizes; their boxes are now smaller. For this recipe, Duncan Hines or Pillsbury 15.25-ounce vanilla cake mix is recommended to maintain correct ingredient ratios.
- Ensure pumpkin is 100% pure canned pumpkin, not pumpkin pie filling, for best results.
- Use pumpkin pie spice or a blend of cinnamon, nutmeg, ginger, and cloves as a substitute.
- Refrigerate leftover frosting and use within 2-3 days for best taste and texture.
Nutrition
- Serving Size: 1 cupcake with frosting
- Calories: 240
- Sugar: 18g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
