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Pumpkin Cupcakes with Cake Mix

These super quick and easy pumpkin cupcakes with cake mix are a pumpkin lover’s dream come true topped with tangy cream cheese frosting!

Prep: 20 minutes

Cook: 20 minutes

Total Time: 1 hour 40 minutes

Cool Time: 1 hour

Servings: 18 cupcakes

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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

Equipment

• Kitchen Scale (optional)
• 2 Cupcake Tin(s)
• Hand Mixer or Stand Mixer
• Piping Tip Set (optional)

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.
  
• 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.
• 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.
  
• Fill a piping bag with frosting and frost cupcakes.
  

Notes

*Make sure not to use pumpkin pie filling! Only use 100% pure pumpkin puree. Pie filling already has spices and sugar added to it, so it will make the cupcakes too sweet and spicy.

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 Facts

Pumpkin Cupcakes with Cake Mix

Amount Per Serving (1 cupcake)

Calories 252
Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 5g31%

Trans Fat 0.1g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 49mg16%

Sodium 181mg8%

Potassium 148mg4%

Carbohydrates 38g13%

Fiber 1g4%

Sugar 31g34%

Protein 3g6%

Vitamin A 3953IU79%

Vitamin C 1mg1%

Calcium 43mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin

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How to Make Pumpkin Cupcakes Step-by-Step: A Visual Guide

Creating these delightful pumpkin cupcakes is a straightforward process, even for beginner bakers. Follow these simple steps for perfectly spiced and moist cupcakes every time. Remember, the key to success is using quality ingredients and following the instructions carefully.

1. Prepare Your Baking Station

First things first, preheat your oven to a cozy 350°F (175°C). Next, grab two standard 12-count cupcake tins. Line 18 of the wells with paper cupcake liners. Since this recipe yields 18 cupcakes, you won’t need to fill every single well if you’re using two 12-count tins – you’ll have 6 empty wells. This ensures even baking and prevents overcrowding. Set your prepared tins aside while you mix the batter.

2. Mix the Irresistible Batter

In a large mixing bowl, combine the entire box (13.25 ounces) of spice cake mix, 15 ounces (one can) of pure pumpkin puree, 3 large eggs, and 1½ teaspoons of additional pumpkin pie spice. Using a spatula or a whisk, mix these ingredients until they are just combined and smooth. It’s crucial here to take care not to overmix the batter. Overmixing can develop the gluten in the flour too much, resulting in tough, dense cupcakes that won’t rise properly. A few lumps are perfectly fine and will bake out.

3. Portion for Perfection

Once your batter is mixed, it’s time to fill the cupcake liners. Using a reliable tool like a cookie scoop (a 2-tablespoon scoop works perfectly) or a ¼-cup measuring cup, fill each lined well about ¾ full with the pumpkin cupcake batter. This allows enough room for the cupcakes to rise beautifully without overflowing the liners. Consistent portioning also ensures that all your cupcakes bake evenly.

4. Bake to Golden Perfection

Carefully transfer your filled cupcake tins to the preheated oven. Bake for approximately 20-22 minutes. The exact baking time may vary slightly depending on your oven, so it’s best to keep an eye on them. You’ll know they’re done when a wooden toothpick inserted into the center of a cupcake comes out clean, or with just a few moist crumbs clinging to it. Avoid overbaking, as this can lead to dry cupcakes. Once baked, remove the tins from the oven and let the cupcakes cool in the tins for a few minutes before transferring them to a wire rack to cool completely. It’s essential that they are fully cooled before frosting to prevent the frosting from melting.

Crafting the Silky Smooth Cream Cheese Frosting

No pumpkin cupcake is truly complete without a generous swirl of rich, tangy cream cheese frosting. This frosting is the perfect counterpoint to the sweet, spiced cupcakes, adding a layer of creamy indulgence. Getting the right consistency is key for easy piping and a beautiful finish.

1. Cream Together the Base

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer in a large bowl), combine 6 ounces (about ¾ of a brick) of room-temperature cream cheese, ¼ cup (half a stick) of room-temperature unsalted butter, and 1 teaspoon of pure vanilla extract. Beat these ingredients together on medium speed for about 4-5 minutes, or until the mixture is incredibly smooth, light, and fluffy. Ensure there are no lumps of cream cheese remaining; soft, room-temperature ingredients are vital for this.

2. Achieve Perfect Sweetness and Consistency

Gradually add 2 tablespoons of heavy cream and 3 cups of powdered sugar to the mixture. Start on low speed to avoid a cloud of sugar, then increase to medium-high and beat for another 4-5 minutes until all ingredients are thoroughly combined and the frosting is light and airy. The heavy cream helps achieve that desirable smooth, pipeable consistency. If you find the frosting is still too thick for your liking, you can add an additional tablespoon of heavy cream, a little at a time, until it reaches your desired consistency. Be careful not to add too much liquid, as this can make the frosting too runny.

3. Frost with Flair!

Once your cupcakes are completely cool and your frosting is perfectly prepared, it’s time for the fun part: frosting! Transfer the cream cheese frosting to a piping bag. For an elegant swirl, I typically use a large open star tip (like a Wilton 1M or 2D) or a round tip (like a Wilton 1A). If you don’t have a piping bag and tips, no worries! A sturdy Ziplock bag with one corner snipped off will work just as well for a rustic, charming look. Pipe a generous swirl of frosting onto each cooled pumpkin cupcake, creating beautiful peaks. Feel free to garnish with a sprinkle of cinnamon, a dash of pumpkin pie spice, or even some candied pecans for an extra touch of seasonal magic.

Expert Tips for Foolproof Pumpkin Cupcakes

To ensure your cake mix pumpkin cupcakes turn out perfectly every time, keep these valuable tips in mind. They address common baking challenges and offer ways to enhance your dessert:

• Grease Your Tins: If you find yourself without cupcake liners, make sure to thoroughly grease and flour your cupcake tins. This prevents the cupcakes from sticking and ensures easy removal.
• Pumpkin Puree vs. Pumpkin Pie Filling: This is a critical distinction! Always use 100% pure pumpkin puree, not pumpkin pie filling. Pie filling comes pre-spiced and sweetened, which will lead to overly sweet and intensely spiced cupcakes. Check the label carefully.
• Blotting is Essential: As mentioned earlier, gently blot excess moisture from your canned pumpkin puree using paper towels. This small step makes a significant difference in preventing dense or gummy cupcakes and ensures a light, fluffy texture.
• Avoid Overmixing: When combining your batter ingredients, mix until they are just incorporated. Overmixing develops the gluten in the flour, leading to tough and less tender cupcakes that may not rise as much.
• Test for Doneness: The best way to check if your cupcakes are fully baked is to insert a toothpick into the center of one. It should come out with only a few moist crumbs attached, but no wet batter. If it comes out completely clean, they might be slightly overbaked, but still delicious!
• Room Temperature Ingredients for Frosting: Ensure your cream cheese and unsalted butter are at true room temperature. Cold ingredients will result in a lumpy, difficult-to-spread frosting. Allow them to sit on the counter for at least 30-60 minutes before you begin.
• Enhance Frosting Flavor: For an extra layer of fall flavor, consider adding a pinch of ground cinnamon or a tiny dash of pumpkin pie spice to your cream cheese frosting. It beautifully complements the pumpkin cupcakes.
• Firm Up Your Frosting: If your cream cheese frosting seems too soft to pipe or hold its shape (especially if your kitchen is warm), pop it into the refrigerator for 10-15 minutes. This chilling time will help it firm up to the perfect consistency.
• Serving Temperature: While these cupcakes are stored in the refrigerator, they are often best enjoyed at room temperature. Take them out of the fridge about 20 minutes before serving to allow the frosting to soften slightly and the flavors to fully develop.

How to Store and Freeze Your Delicious Pumpkin Cupcakes

Proper storage ensures your pumpkin cupcakes remain fresh and delightful for as long as possible. Here’s how to keep them at their best:

• Refrigeration: Because of the cream cheese frosting, these cupcakes must be stored in the refrigerator. Place any leftover pumpkin cupcakes in an airtight container. They will stay fresh and moist for up to 3 days.
• Freezing for Longer Enjoyment: If you want to savor these treats for an extended period, freezing is an excellent option.
  1. First, place the unfrosted or frosted cupcakes on a baking sheet and freeze them until they are solid, which usually takes about 2 hours. This prevents the frosting from sticking to the plastic wrap.
  2. Once solid, carefully wrap each frozen cupcake individually in plastic wrap, making sure it’s airtight.
  3. Place the wrapped cupcakes in a heavy-duty freezer-safe Ziplock bag, pressing out as much air as possible to prevent freezer burn.
  4. Store them in the freezer for up to 1 month.
  5. To serve, simply remove the desired number of cupcakes from the freezer, unwrap them, and let them thaw overnight in the refrigerator. For the best taste and texture, allow them to come to room temperature for about 20 minutes before serving.

Frequently Asked Questions (FAQ)

Here are some common questions about making pumpkin cupcakes with cake mix:

Can I use any flavor of cake mix?

While a spice cake mix is highly recommended for its complementary flavors, a yellow cake mix or even a white cake mix can be used. If you opt for a plain mix, consider adding extra pumpkin pie spice, cinnamon, nutmeg, and a pinch of ground cloves to achieve that signature fall flavor profile.

Can I add mix-ins to the batter?

Absolutely! Feel free to customize your cupcakes with delicious additions. Chocolate chips (milk, semi-sweet, or white), chopped pecans, walnuts, or even dried cranberries make wonderful mix-ins. Add about ½ to 1 cup of your chosen additions when you mix the wet and dry ingredients together.

Why are my cupcakes sinking in the middle?

Cupcakes often sink due to a few reasons: overmixing the batter, opening the oven door too early during baking, or incorrect oven temperature. Ensure your oven is accurately calibrated, avoid disturbing the oven during the first 15 minutes of baking, and mix the batter just until combined.

How can I make the frosting less sweet?

If you prefer a less sweet frosting, you can slightly reduce the amount of powdered sugar, but be mindful of the frosting’s consistency. Another option is to increase the tanginess by adding an extra teaspoon of lemon juice or a tiny bit more cream cheese, adjusting as needed.