If you’ve been craving a fall dessert that’s quick, foolproof, and packed with cozy flavor, my pumpkin cupcakes with cake mix are about to become your new go-to. Using a simple box of spice cake mix plus real pumpkin puree, I whip up the softest, most flavorful easy pumpkin cupcakes with almost no measuring or fuss. Topped with silky cream cheese frosting, these pumpkin spice cupcakes taste homemade but come together in a fraction of the time–perfect for busy weeknights, bake sales, or last-minute holiday treats.
Spice Cake Mix Pumpkin Cupcakes
My spice cake mix pumpkin cupcakes are all about clever shortcuts that don’t sacrifice taste. I replace both the water and oil in these cupcakes with real pumpkin puree, so you get punchy pumpkin flavor in every bite with no oily bottoms.
I love how quickly these easy pumpkin cupcakes come together with no mixer–just stir, scoop, and bake. And the cream cheese frosting is to die for! This recipe is all about getting maximum pumpkin flavor and soft, tender texture with minimal effort.
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Blot the Pumpkin for Fluffy Cupcakes
I’ve tested these cake mix pumpkin cupcakes with many different brands of pumpkin puree, and I’ve found that blotting the canned pumpkin with paper towels helps to ensure a consistent result. Different brands can vary greatly in moisture, and this step helps to remove excess liquid so the cupcakes don’t turn out dense or gummy.
Pumpkin Cupcakes with Cake Mix
Equipment
- Kitchen Scale (optional)
- 2 Cupcake Tin(s)
- Hand Mixer or Stand Mixer
- Piping Tip Set (optional)
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
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
- 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.
How to Make Pumpkin Cupcakes Step-by-Step
Mix the Batter: Preheat your oven to 350°F. Line 2 (12-count) cupcake tins with cupcake liners (this recipe makes 18 cupcakes, so you don’t need to line every well). 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 cupcakes in the preheated oven for 20-22 minutes, or until a toothpick inserted in the middle comes out clean. Let 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 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 frosting and frost cupcakes. I used a Wilton 1A tip, but you can also use a Ziplock bag with one corner cut off.
How to Store and Freeze
Store leftover pumpkin cupcakes with cake mix 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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