Description
These moist and flavorful Pumpkin Cupcakes are the perfect fall treat, combining the warm spices of pumpkin pie spice with a rich vanilla cake base. Topped with a luscious pumpkin cream cheese frosting, these cupcakes are easy to make and ideal for gatherings or cozy nights in.
Ingredients
Scale
Cupcake Batter
- 15.25 ounces Vanilla Cake Mix (Duncan Hines or Pillsbury)
- 2 teaspoons pumpkin pie spice
- 3/4 cup canned 100% pure pumpkin
- 3/4 cup water
Pumpkin Cream Cheese Frosting
- 7 ounces Philadelphia 1/3 fat cream cheese
- 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
Instructions
- Preheat Oven and Prepare Liners: Preheat your oven to 350°F (175°C). Line two cupcake tins with 20 cupcake wrappers and lightly spray the liners with oil to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the vanilla cake mix with 2 teaspoons of pumpkin pie spice, mixing them thoroughly to evenly incorporate the spice throughout the dry mix.
- Add Wet Ingredients and Mix: Add 3/4 cup of canned pumpkin puree and 3/4 cup of water to the dry ingredients. Mix together for about 2 minutes until the batter is smooth and well combined.
- Fill Cupcake Liners and Bake: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full. Place in the oven and bake for 20 to 25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
- Prepare Frosting: While the cupcakes bake, combine 7 ounces of Philadelphia 1/3 fat cream cheese, 1/2 cup canned pumpkin, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, 1 teaspoon pumpkin pie spice, and 1/4 cup packed brown sugar in a mixing bowl. Beat until smooth and creamy. Refrigerate the frosting until ready to use to help it thicken and set.
- Cool Cupcakes: Once baked, allow the cupcakes to cool completely on a wire rack, approximately 15 minutes, before frosting them to prevent melting.
- Frost Cupcakes: Use a spatula or piping bag to apply the chilled pumpkin cream cheese frosting generously over each cooled cupcake. For piping, additional frosting may be needed depending on the design.
Notes
- Check the weight of your cake mix box. Betty Crocker’s cake mixes have been reduced in size, so the 15.25 oz measurement applies best to Duncan Hines or Pillsbury brands.
- If using Betty Crocker cake mix, adjust ingredient quantities accordingly as their box weight is smaller.
- Spraying cupcake liners with oil helps prevent sticking, especially when using paper wrappers.
- The frosting can be refrigerated for up to 2 days; bring it to room temperature and re-whip before using if it becomes too firm.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 22g
- Sodium: 230mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 30mg
