Pumpkin Spice Cupcakes
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
22 mins
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Total Time
37 mins
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Servings
24 cupcakes
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Course
Cake
Pumpkin Spice Cupcakes
Description
Pumpkin Spice Cupcakes use a boxed spice cake mix combined with instant vanilla pudding mix to add moisture and texture. Mixed with pumpkin puree, sour cream, vegetable oil, eggs, and vanilla extract, the batter produces cupcakes that are moist and tender with rich autumnal flavors. A homemade pumpkin pie spice blend is incorporated to enhance the pumpkin's earthiness and provide a balanced warm spice note.
The cupcakes bake at 350°F for 18 to 22 minutes, becoming springy to the touch when done. Cooling in the tin briefly before transferring prevents breakage. The cream cheese frosting is prepared by beating softened cream cheese and butter together until smooth, then gradually adding confectioners' sugar along with vanilla and pumpkin pie spice. This frosting complements the spice and adds a creamy tang.
These cupcakes suit fall gatherings and desserts, offering a spiced sweet treat that pairs well with coffee or tea. Using a boxed cake mix simplifies preparation while the pudding mix helps retain moisture. The pumpkin puree provides a dense texture and flavor.
The original recipe used Betty Crocker Delights Super Moist cake mix, but substitutions are possible.
Ingredients
- 1 box spice cake mix 15.25 ounces
- 1 box instant vanilla pudding mix 3.4 ounces
- 1 ½ teaspoons pumpkin pie spice homemade
- 1 cup pumpkin puree pure
- ½ cup sour cream
- ½ cup vegetable oil
- 3 egg lightly beaten
- 2 teaspoons vanilla extract pure
For the Cream Cheese Frosting
- 8 ounces cream cheese softened
- ¼ cup butter softened, unsalted
- ¾ pound confectioners’ sugar about 2 ½ to 3 cups
- ½ teaspoon vanilla extract pure
- ¼ to ½ teaspoon pumpkin pie spice
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.
Notes
- Using instant vanilla pudding mix in the batter helps keep the cupcakes moist and improves texture.
- Let cupcakes cool completely before applying cream cheese frosting to prevent melting.
- Prepared spice blends can be substituted if homemade pumpkin pie spice is not available.
User Reviews
Overall Rating
4.6
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