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featured pumpkin cupcakes with cream cheese frosting

Pumpkin Cupcakes with Cake Mix

Course: cupcakes, Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Cool Time: 1 hour
Total Time: 1 hour 40 minutes
Servings: 18 cupcakes
Calories: 252kcal
Author: Becky Hardin
These easy cupcakes combine spiced cake mix, pumpkin puree, and pumpkin pie spice for the ultimate fall dessert. Moist, pumpkin-y, and finished with a simple cream cheese frosting!
Print Recipe
US Customary - Metric

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.
    • This recipe makes 18 cupcakes, so you'll need 1½ cupcake tins. Or bake in 2 batches.
  • 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
    pumpkin cupcake batter in a glass bowl with a cookie scoop
  • Fill the wells of each cupcake tin about ¾ full of cupcake batter.
    pumpkin cupcake batter in a cupcake pan before baking
  • Bake for 20-22 minutes; or until toothpick inserted in middle comes out clean.
    pumpkin cupcakes in a cupcake pan after baking
  • 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
    cream cheese frosting in a clear bowl with a piping bag
  • Fill a piping bag with frosting and frost cupcakes.
    pumpkin cupcakes in a cupcake pan topped with cream cheese frosting

Notes

*Make sure to use 100% pure pumpkin puree -- not pie filling. Pie filling already has spices and sugar added to it, so it will make the cupcakes too sweet and spicy.
Becky's Top Tips:
  • 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.
Storage: Store pumpkin cupcakes in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.

Nutrition

Serving: 1cupcake | Calories: 252kcal | Carbohydrates: 38g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 181mg | Potassium: 148mg | Fiber: 1g | Sugar: 31g | Vitamin A: 3953IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 2mg