Easy Pumpkin Spice Cupcakes
Ingredients
Pumpkin Spice Cupcakes
- 1 Box White Cake Mix Betty Crocker & Pillsbury both work great!
- 1 Cup Pure Pumpkin Be sure you’re using pure pumpkin and not pumpkin puree
- 1/2 Cup Unsalted Butter Melted
- 1/2 Cup Milk You can also use water
- 2 Whole Eggs
- 2 Tsp Pumpkin Pie Spice
- 1 Tsp Pure Vanilla Extract
Cream Cheese Frosting
- 8 Oz Cream Cheese Softened
- 1/2 Cup Unsalted Butter Softened
- 3-4 Cup Powdered Sugar The more you add, the stiffer your frosting will be
- 1 Tsp Vanilla Extract
Instructions
Pumpkin Spice Cupcakes
- Preheat the oven to 350 degrees.
- In a mixing bowl, combine box cake mix, pure pumpkin, melted butter, milk, eggs, pumpkin pie spice and vanilla extract. Whisk until mixed together and no lumps from the cake mix remain. Don’t overmix.
- Prepare your cupcake pan by placing cupcake liners inside the cavities.
- Scoop cupcake batter into liners, fillling 2/3 of the way to the top.
- Bake for approximately 18 minutes or until toothpick comes out clean.
Cream Cheese Frosting
- Using a handheld electric mixer or a stand up mixer fitted with a whisk attachment, beat together softened cream cheese and butter until fully combined.
- Slowly add in 3-4 cups of powdered sugar. 4 cups will make for a stiffer frosting and added sweetness.
- Beat in vanilla extract.
- Optional: add a pinch of salt if you think the frosting is a bit too sweet.
- Once cupcakes have cooled completely, pipe or spread on frosting and top with a candy pumpkin and a dash or cinnamon for garnish.
- Store in the fridge in an airtight container and bring to room temperature being enjoying!
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