Pumpkin Cupcakes
Using a boxed cake mix, these pumpkin cupcakes come together effortlessly, perfect for Halloween gatherings, Thanksgiving celebrations, or whenever you're in the mood for a delightful autumn snack!
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Ingredients
- 15.25 ounces Vanilla Cake Mix
- 2 teaspoons pumpkin pie spice
- 1/2 cup canned 100% pure pumpkin
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 cup packed brown sugar
- 7 ounces Philadelphia 1/3 fat cream cheese
- 3/4 cup canned 100% pure pumpkin
- 3/4 cup water
Instructions
- 1
Begin by setting your oven temperature to 350°F. Prepare two cupcake pans by placing 20 cupcake liners inside and lightly misting them with cooking spray.
- 2
In a spacious mixing bowl, blend together the cake mix and pumpkin spice until well incorporated.
- 3
Introduce the pumpkin puree and water to the mixture, stirring for approximately 2 minutes until the batter is smooth.
- 4
Pour the batter into the prepared cupcake liners, filling each about two-thirds full. Bake for roughly 20 to 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- 5
While the cupcakes are baking, prepare the frosting by mixing together the cream cheese, pumpkin, vanilla extract, cinnamon, pumpkin pie spice, and brown sugar until the mixture is creamy and uniform. Chill in the refrigerator until you are ready to frost the cupcakes.
- 6
After the cupcakes have cooled completely, use a spatula to spread the frosting on top, or pipe it on if you prefer a fancier presentation—this may require making an additional batch of frosting.
Nutrition Information
Notes & Tips
- *Betty Crocker has reduced their cake mixes, so read the labels on your box. I switched this to Duncan Hines still carries 15.25 oz box and reduced the rest of the ingredients. Do not use Betty Crocker with these measurements, the box is smaller.