These super quick and easy pumpkin cupcakes with cake mix are a pumpkin lover’s dream come true! I made these cupcakes with spice cake mix, a whole can of pumpkin puree, and plenty of pie spice, so they take just minutes to throw together, leaving plenty of time to make the rich and tangy cream cheese frosting. I know I can’t eat just one!
I replaced both the water and oil in these cupcakes with real pumpkin puree, so you only need 4 ingredients to make the cupcakes themselves. I love to take the extra time to make the cream cheese frosting, which is surprisingly easy as well! These pumpkin cupcakes with cake mix are so moist, fluffy, and decadent!
What’s in This Pumpkin Cupcake Recipe?
- Spice Cake Mix: Makes these cupcakes super simple to put together.
- Pumpkin Puree: 100% pure pumpkin puree adds moisture and rich pumpkin flavor to the cupcakes.
- Eggs: Bind the cupcakes to give them structure.
- Pumpkin Pie Spice: Adds a warm spiced flavor to the cupcakes.
- Cream Cheese: Adds richness and tanginess to the frosting. For best results, use a full-fat block of cream cheese – not the soft spreadable tub of cream cheese.
- Butter: Unsalted butter forms the creamy base of the frosting.
- Vanilla Extract: Adds warmth to the frosting.
- Heavy Cream: Helps thin the frosting to the correct consistency for piping.
- Powdered Sugar: Sweetens the frosting and gives it structure.
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How to Store
Store leftover pumpkin cupcakes with cake mix in an airtight container in the refrigerator for up to 3 days.
Tips for Success
- Make sure not to use pumpkin pie filling! Only use 100% pure pumpkin puree. Pie filling already has spices and sugar added to it, so it will make the cupcakes too sweet and spicy.
- Avoid overmixing the batter. If the batter is over-mixed, the cupcakes will not rise as they bake.
Pumpkin Cupcakes with Cream Cheese Frosting Recipe
Ingredients
For the Cupcakes
- 13.25 ounces spice cake mix (1 box)
- 15 ounces pumpkin puree (1 can)
- 3 large eggs
- 1½ teaspoons pumpkin pie spice
For the 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
Equipment
- Kitchen Scale (optional)
- Cupcake Tin
- Stand Mixer
- Piping Tip Set
Instructions
For the Cupcakes
- Preheat oven to 350°F. Line 2 12-count cupcake tins with cupcake liners (this recipe makes 18 cupcakes). 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.
For 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
How to Make Pumpkin Cupcakes Step-by-Step
Mix the Batter: Preheat oven to 350°F. Line 2 (12-count cupcake) tins with cupcake liners (this recipe makes 18 cupcakes). 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.
Portion the Cupcakes: Fill the wells of each cupcake tin about ¾ full of cupcake batter.
Bake the Cupcakes: Bake for 20-22 minutes or until a toothpick inserted in the middle comes out clean. Cool completely before frosting.
Beat the Frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat 6 ounces (¾ brick) of cream cheese, ¼ cup of unsalted butter, and 1 teaspoon of pure 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 frosting and frost cupcakes.
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