Pumpkin Cupcakes with Cream Cheese Frosting

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These Pumpkin Cupcakes are so light, soft, flavorful and pair perfectly with the delicious Cream Cheese Frosting. It’s already fall and I am sure everybody would be looking for some easy fall recipes especially with pumpkin as a key ingredient. These Pumpkin Cupcakes are very easy to make and are perfect for halloween parties or thanksgiving.

These cupcakes are easy to prepare because I used a cake mix. This ultimate fall treat is flavored with plenty of both pumpkin and pumpkin spice, baked and topped with a generous amount of cream cheese frosting.

What you’ll need to make Pumpkin Cupcakes with Cream Cheese Frosting

For Pumpkin Cupcake

For Cream Cheese Frosting

How to make Pumpkin Cupcakes with Cream Cheese Frosting with step by step photos & instructions

1. Preheat the oven to 350° F. Line a cupcake baking pan with cupcake liners.

2. Prepare cake mix as directed on the box, but add pumpkin pie spice, pumpkin puree, vanilla essence and water. Mix until well combined and smooth. 

3. Fill each cupcake liner about ¾ full.

4. Bake cupcakes for 20 minutes, or until a toothpick inserted in the middle comes out clean.

5. Remove cupcakes from the oven and place on a cooling rack to cool.

6. To make the frosting, combine the cream cheese and butter and mix until smooth. Add 1 cup of powdered sugar and mix well.

7. Add 1 more cup of powdered sugar, vanilla extract and mix until smooth.

8. Use a piping tip of your choice to pipe the frosting onto the cupcakes.

9. Top the cupcakes with a candy pumpkin, if desired. Refrigerate until ready to serve and serve at room temperature.

Notes

  • If you don’t have pumpkin pie spice at home, you can use cinnamon with a pinch of ground ginger, cloves and nutmeg mixed in.
  • You can totally skip adding water to the cake mix and just add a half cup more pumpkin puree.

Did you make this recipe?

Let me know how it turned out. Leave a comment below and share a picture on Instagram with hashtag #daily_foodhacks.

Pumpkin Cupcakes with Cream Cheese Frosting

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Ingredients
  • For Pumpkin Cupcake:
    15 oz Betty Crocker Angel Food Cake Mix
  • 2 tsp Pumpkin Pie Spice
  • 1 cup canned Pumpkin Puree
  • 1/2 cup water
  • For Pumpkin Cream Cheese Frosting: 8 oz Philadelphia cream cheese
  • 1/2 cup Pumpkin Puree, canned
  • 1 tsp vanilla extract
  • 2 cups Powdered Sugar
Directions
Step 1
For Pumpkin Cupcake:
Preheat the oven to 350° F. Line a cupcake baking pan with cupcake liners.
Step 2
Prepare cake mix as directed on the box, but add pumpkin pie spice, pumpkin puree and water. Mix until well combined and smooth.
Step 3
Fill each cupcake liner about ¾ full.
Step 4
Bake cupcakes for 20 minutes, or until a toothpick inserted in the middle comes out clean.
Step 5
Remove cupcakes from the oven and place on a cooling rack to cool.
Step 6
For Pumpkin Cream Cheese Frosting:
Combine the cream cheese and butter and mix until smooth.
Step 7
Add 1 cup of powdered sugar at a time, vanilla extract and mix until smooth.
Step 8
Use a piping tip of your choice to pipe the frosting onto the cupcakes.
Step 9
Top the cupcakes with a candy pumpkin, if desired. Refrigerate until ready to serve and serve at room temperature.

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