If you’re looking for an easy fall treat that tastes homemade, these pumpkin spice cupcakes are a fantastic go-to. They start with a simple boxed mix, but the added pumpkin and warm spices make them feel extra special - and the cinnamon cream cheese frosting takes them over the top. Kids can help with mixing and scooping, and the finished cupcakes make a cozy addition to family dinners, classroom celebrations, or any fall gathering. These are the kind of treats that disappear fast! 🍂🧁
Dress up a boxed cake mix with the tastes of fall in these pumpkin spice cupcakes with cream cheese frosting.
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You’ll need:
- 1 box spice cake mix
- 1 box instant vanilla pudding mix
- 1/2 can pumpkin
- 3 eggs
- 1/2 cup oil - your preference
- 1/2 cup water
- 1 teaspoon cinnamon
- 1/2 cup finely chopped pecans - optional
Mix all ingredients together except pecans, fold those in last. Fill paper cupcake liners 2/3 full. I use an ice cream scoop for a perfect measure every time. Bake according to box directions. Cool completely before frosting.
For the Cinnamon Cream Cheese Frosting:
- 2 8 oz. packages of cream cheese - room temperature
- 2 sticks of butter - room temperature
- 1 tablespoon good vanilla extract
- 5 cups of powdered sugar - approximately
- 1 tablespoon cinnamon - or to taste
How to
- Cream ingredients together using hand mixer or stand mixer.
- Pipe frosting in a swirl pattern using a large pastry bag and a 1M tip. You can also cut the corner off a plastic sandwich bag that you’ve filled with the frosting and pipe the icing this way.
- Sprinkle with finely chopped pecans if desired.
Macaroni Tip: If you plan to frost these cupcakes with a knife or spoon instead of a piping bag, you can cut the frosting recipe in half.
