My sweet and spiced pumpkin cupcakes are so easy to make using a box of cake mix and a can of pumpkin puree. Simple ingredients come together fast to create super moist, soft, and fluffy cupcakes that are just perfect for the Halloween season. I whipped up an easy cream cheese frosting to finish off these pumpkin cupcakes. My kids love them, and they’re totally foolproof!
Pumpkin Spice Cupcakes with Cream Cheese Frosting
These pumpkin spice cupcakes have all the best parts of a moist pumpkin cake, in an adorable, party-ready dessert! I’m all about clever shortcuts that don’t sacrifice taste. So I replaced both the water and oil in these boxed cupcakes with real pumpkin puree, creating a punchy pumpkin flavor with no oily bottoms. I love how quickly the cupcakes comes together with no mixer — just stir, scoop, and bake. And the cream cheese frosting only takes a few minutes to make while the pumpkin cupcakes are cooling. So easy!
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Pumpkin Cupcakes with Cake Mix
Equipment
- Kitchen Scale (optional)
- 2 Cupcake Tin(s)
- Hand Mixer or Stand Mixer
- Piping Tip Set (optional)
Ingredients
Pumpkin Cupcakes:
- 13.25 ounces spice cake mix (1 box)
- 15 ounces pumpkin puree (1 can)*
- 3 large eggs
- 1½ teaspoons pumpkin pie spice
Cream Cheese Frosting:
- 6 ounces cream cheese room temperature (¾ brick)
- ¼ cup unsalted butter slightly melted (½ stick)
- 1 teaspoon pure vanilla extract
- 2 tablespoons heavy cream
- 3 cups powdered sugar
Instructions
Make the Cupcakes:
- Preheat oven to 350°F. Line 2 12-count cupcake tins with cupcake liners. Set aside.
- Mix the cake mix, pumpkin puree, eggs, and pie spice in a large bowl.13.25 ounces spice cake mix, 15 ounces pumpkin puree, 3 large eggs, 1½ teaspoons pumpkin pie spice
- Fill the wells of each cupcake tin about ¾ full of cupcake batter.
- Bake for 20-22 minutes; or until toothpick inserted in middle comes out clean.
- Cool completely before frosting.
Make the Cream Cheese Frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla extract together until smooth, about 4-5 minutes.6 ounces cream cheese, ¼ cup unsalted butter, 1 teaspoon pure vanilla extract
- Add the heavy cream and powdered sugar and beat until well mixed, about 4-5 more minutes. If the frosting is too thick, add an additional tablespoon of heavy cream.2 tablespoons heavy cream, 3 cups powdered sugar
- Fill a piping bag with frosting and frost cupcakes.
Notes
- If you don’t have cupcake liners, make sure to grease your cupcake tins well so the cupcakes don’t stick.
- Gently blot excess moisture from the pumpkin puree before adding it to avoid dense, gummy cupcakes.
- Avoid overmixing the batter. If the batter is over-mixed, the cupcakes will not rise as they bake.
- Test the cupcakes for doneness with a toothpick inserted into the center. It should come out with just a few moist crumbs and no wet better.
- Make sure the cream cheese and butter are truly at room temperature. Cold cream cheese will make your frosting lumpy.
- For an extra boost, add a pinch of cinnamon or pumpkin pie spice to the frosting.
- If your frosting isn’t holding shape, pop it in the fridge for 10-15 minutes to firm up.
- I recommend taking these cupcakes out of the fridge about 20 minutes before you plan to serve them.
Foolproof Tips
- Blot the pumpkin for fluffy cupcakes. Different brands of pumpkin puree can vary greatly in moisture, and excess liquid can turn the cupcakes dense or gummy. I’ve found that blotting the canned pumpkin with paper towels helps remove moisture to ensure a consistent result.
- A quick mix is all it takes. Over-mixing the batter can create a dense texture or flat cupcake. You just need to stir enough to create a moist batter. Most of the dry ingredients should be well-incorporated, without major clumps.
- Adjust the frosting consistency. If the cream cheese frosting ends up too thick to pipe or frost, mix in another tablespoon of heavy cream to help thin it out.
How to Make Pumpkin Cupcakes with Spiced Cake Mix Step-by-Step
Mix the Batter: Preheat your oven to 350°F. Line 2 (12-count) cupcake tins with cupcake liners, then set aside. Mix 13.25 ounces (1 box) of spice cake mix, 15 ounces (1 can) of pumpkin puree, 3 large eggs, and 1½ teaspoons of pumpkin pie spice in a large bowl. Take care not to overmix the batter, or your cupcakes will not rise properly.
Portion the Cupcakes: Fill the wells of each cupcake tin about ¾ full of cupcake batter. I like to use a cookie scoop or ¼-cup measuring cup for this.
Bake the Cupcakes: Bake your pumpkin spice cupcakes in the 350°F oven for 20-22 minutes; or until a toothpick inserted in the middle comes out clean. Let them cool completely before frosting.
Make the Frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat 6 ounces (¾ brick) of room-temperature cream cheese, ¼ cup of room-temperature unsalted butter, and 1 teaspoon of vanilla extract together until smooth, about 4-5 minutes. Add 2 tablespoons of heavy cream and 3 cups of powdered sugar and beat until well mixed, about 4-5 more minutes. If the frosting is too thick, add an additional tablespoon of heavy cream.
Frost the Cupcakes: Fill a piping bag with the cream cheese frosting, and frost the pumpkin cupcakes. I used a Wilton 1A tip, but you can also use a resealable bag with one corner cut off. Or frost simply with a spatula.
How to Store and Freeze
Store leftover cake mix pumpkin cupcakes in an airtight container in the refrigerator for up to 3 days. For longer storage, place the cupcakes on a baking sheet and freeze until solid, about 2 hours. Wrap each frozen cupcake in plastic wrap and store in a Ziplock bag with all the air pressed out for up to 1 month. Unwrap and let thaw overnight in the refrigerator before serving at room temperature.
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