Easy Pumpkin Cupcakes
These delightful Easy Pumpkin Cupcakes feature a moist, spiced pumpkin base topped with a luscious cream cheese frosting, made simple with a cake mix shortcut.
- Prep Time: 15
- Cook Time: 22
- Total Time: 137
- Yield: 24 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box White Cake Mix plus box ingredients
- 15 oz Pumpkin Puree
- 1 tbsp Pumpkin Pie spice
- 8 oz softened Cream Cheese
- 1/2 cup softened Butter
- 2 tsp Vanilla
- 6 cup Powdered Sugar
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the white cake mix, the ingredients specified on your cake mix box, the pumpkin puree, and the pumpkin pie spice.
- Beat the mixture until all ingredients are just blended together.
- Line a muffin pan with paper liners.
- Fill each paper liner approximately 2/3 full with the cupcake batter.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the baked cupcakes to cool completely on a wire rack.
- In a separate bowl, beat the softened cream cheese, softened butter, and vanilla extract together until well blended and smooth.
- Slowly add the powdered sugar to the cream cheese mixture, beating until the frosting is smooth and creamy.
- Transfer the prepared frosting to a piping bag.
- Frost each cooled cupcake using the piping bag.
Notes
Ensure all cold ingredients for the frosting (cream cheese, butter) are at room temperature for a smooth consistency.
Do not overmix the cupcake batter; stop mixing as soon as no dry streaks remain.
Always allow cupcakes to cool completely before frosting to prevent melting.
Store frosted cupcakes in the refrigerator due to the cream cheese frosting.
Find it online: https://sweetcraftrecipes.com/easy-pumpkin-cupcakes/