Pumpkin Cupcakes

Name: Pumpkin Cupcakes
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Yield: 24 cupcakes
Ingredients: 1 (15.25-ounce) box yellow cake mix; ½ teaspoon pumpkin pie spice; ½ teaspoon cinnamon; 1 teaspoon vanilla extract; 1 (15-ounce) can pumpkin; 8 ounces cream cheese; ¼ cup unsalted butter; 1 teaspoon vanilla extract; 2 cups powdered sugar; 1½ teaspoons cinnamon; candy pumpkins

User Reviews

5

172 reviews

Excellent

Prep Time
10 mins
Cook Time
17 mins
Total Time
27 mins
Servings
24 cupcakes
Calories
175 kcal
Course
Dessert
Cuisine
American

Pumpkin Cupcakes

Steven Mason

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These pumpkin cupcakes blend pumpkin puree into a boxed yellow cake mix, spiced with cinnamon and pumpkin pie spice for a warm, seasonal flavor. They are topped with a cinnamon cream cheese frosting that adds tanginess and sweetness, complemented optionally by decorative candy pumpkins. The cupcakes offer a moist texture and can be baked and frosted easily for a classic autumn treat.

Description

The Pumpkin Cupcakes recipe uses a yellow cake mix as a base, substituting the water with canned pumpkin puree and enhancing the batter with cinnamon, pumpkin pie spice, and vanilla extract. Once baked into moist cupcakes, they are topped with a creamy frosting made by combining softened cream cheese, butter, vanilla extract, powdered sugar, and cinnamon.

This frosting provides a smooth, sweet, and slightly tangy complement to the spiced cake. The cupcakes can be decorated with small candy pumpkins for festive presentation. Baking at 350°F ensures the cupcakes cook evenly within 17–20 minutes, yielding tender cakes.

These cupcakes work well for fall gatherings or holiday celebrations and offer a cozy flavor profile that highlights pumpkin and warming spices in a straightforward preparation.

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Ingredients

Servings

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

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Instructions

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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!

Nutrition Information

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Calories 175kcal (9%) Carbohydrates 29g (10%) Protein 1g (2%) Fat 5g (8%) Saturated Fat 3g (15%) Cholesterol 15mg (5%) Sodium 205mg (9%) Potassium 59mg (1%) Sugar 20g (40%) Vitamin A 2945IU (59%) Vitamin C 0.7mg (1%) Calcium 62mg (6%) Iron 0.7mg (4%)

Nutrition Facts

Serving: 24cupcakes

Amount Per Serving

Calories 175 kcal

% Daily Value*

Calories	175kcal	9%
Carbohydrates	29g	10%
Protein	1g	2%
Fat	5g	8%
Saturated Fat	3g	15%
Cholesterol	15mg	5%
Sodium	205mg	9%
Potassium	59mg	1%
Sugar	20g	40%
Vitamin A	2945IU	59%
Vitamin C	0.7mg	1%
Calcium	62mg	6%
Iron	0.7mg	4%