Pumpkin Spice Cupcakes

Name: Pumpkin Spice Cupcakes
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 24 cupcakes
Ingredients: 1 box spice cake mix; 1 box instant vanilla pudding mix; 1 ½ teaspoons homemade pumpkin pie spice; 1 cup pure pumpkin puree; ½ cup sour cream; ½ cup vegetable oil; 3 eggs; 2 teaspoons pure vanilla extract; 8 ounces cream cheese; ¼ cup unsalted butter; ¾ pound confectioners’ sugar; ½ teaspoon pure vanilla extract; ¼ to ½ teaspoon pumpkin pie spice

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4.6

54 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
37 mins
Servings
24 cupcakes
Course
Cake

Pumpkin Spice Cupcakes

Iris Warren

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Pumpkin Spice Cupcakes are easy to make with a cake mix but taste like you spent hours making them! These easy pumpkin cupcakes are perfect for any fall gathering.

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Ingredients

Servings

1 box spice cake mix 15.25 ounces
1 box instant vanilla pudding mix 3.4 ounces
1 ½ teaspoons homemade pumpkin pie spice
1 cup pure pumpkin puree
½ cup sour cream
½ cup vegetable oil
3 eggs lightly beaten
2 teaspoons pure vanilla extract

For the Cream Cheese Frosting

8 ounces cream cheese softened
¼ cup unsalted butter softened
¾ pound confectioners’ sugar about 2 ½ to 3 cups
½ teaspoon pure vanilla extract
¼ to ½ teaspoon pumpkin pie spice

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Instructions

For the Cupcakes

Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.
In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, whisk together cake mix, pudding mix, and pumpkin pie spice, then beat in pumpkin, sour cream, oil, eggs, and vanilla. Beat for about two minutes on medium speed until well combined.
Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.
Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 10 minutes.
Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.

For the Cream Cheese Frosting

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-high speed until smooth, about 2-3 minutes. Add in the butter and continue beating for another 2-3 minutes.
Turn the mixer down to low speed and gradually add in the confectioners’ sugar until it is completely incorporated. Add in vanilla and mix until incorporated. Turn off the mixer and check the frosting for taste and texture. Turn the mixer back up to medium-high speed and beat the mixture for about 3-4 minutes or until light and fluffy.
Pipe the frosting onto the cooled cupcakes and if desired, garnish with festive Fall sprinkles.