Pumpkin Cupcakes From a Cake Mix
Pumpkin Cupcakes From a Cake Mix are so easy and so full of fall flavor. Tender, moist cupcakes made with vanilla cake mix and pumpkin puree are topped with a rich, creamy cinnamon cream cheese frosting for a fall treat everyone will love.
This time of year, pumpkin is on everyone’s mind, and we’re no different. We love making all things pumpkin during the fall, and these cupcakes are one of our favorite recipes. They’re incredibly easy to make, and with their deep pumpkin flavor and cinnamon cream cheese frosting, they tick all the fall boxes.
Table of contents
❤️ Why You’ll Love This Recipe
- Simple Ingredients: You’ll only need a few kitchen staples to make these cupcakes.
- Easy: It only takes a few minutes and a few simple steps to make this recipe.
- Moist and Tender: The cupcakes are super moist and tender, thanks to the pumpkin puree used to make them.
- Classic Fall Flavor: The pumpkin cupcakes and cinnamon cream cheese frosting create a classic flavor profile that screams fall.
🛒Ingredients
This is a simple recipe that only uses a few basic ingredients to create all its delicious flavors. We’ve listed them all here, but you can find their exact amounts in the recipe card at the end of the post.
For the Cupcakes
- Yellow cake mix
- The ingredients listed on the back of the box (use half the water)
- Pumpkin Puree
For the Frosting
- Cream cheese – softened
- Powdered sugar
- Vanilla
- Ground cinnamon
- Heavy Whipping Cream
🔪 How to Make Pumpkin Cupcakes From a Cake Mix
Because these cupcakes are made with cake mix, they’re super quick and easy. Even the homemade frosting only takes a few minutes to make.
Step 1: Prep
Preheat the oven to 350 degrees and line a muffin tin with cupcake liners. Set aside.
Step 2: Make the Cupcake Batter
In a large mixing bowl, whisk the cake mix, water, oil, and eggs until combined. Then, add the pumpkin puree and mix again to combine.
Step 3: Bake
Fill the liners about 2/3 full. Then, bake for 16 to 20 minutes until a toothpick inserted into the center comes out clean.
Step 4: Cool
Remove the cupcakes from the oven, carefully transfer them to a wire cooling rack, then cool them completely.
Step 5: Mix the Cream Cheese
Beat the softened cream cheese in a large mixing bowl until smooth. Then, add the powdered sugar, vanilla, and cinnamon and mix again.
Step 6: Make the Whipped Cream
Beat the heavy whipping cream in a another bowl for 2 to 3 minutes until peaks begin to form.
Step 7: Make the Frosting
Fold the whipped cream into the cream cheese mixture until fully combined.
Step 8: Frost
Using a piping bag with a star tip, pipe the frosting onto the fully cooled cupcakes and enjoy!
📝Variations
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- More Fall Flavor: Try adding a little pumpkin spice to the cupcake mix for more fall flavor.
- Buttercream: Use a buttercream frosting recipe with added cinnamon for cinnamon buttercream frosting.
- Add Nuts: Try adding chopped pecans or walnuts to the cupcake batter for more flavor and crunch.
If you love sweet pumpkin treats like these cupcakes, then check out our pumpkin crunch dump cake recipe.
🥄 Equipment
- Measuring cups and spoons
- Mixing bowls
- Electric mixer
- Muffin tin
- Cupcake liners
- Wire cooling rack
- Piping bag with star tip
🥫 Storage
Refrigerate these cupcakes for up to 4 days in an air-tight container. For longer storage, wrap the chilled cupcakes in plastic wrap and freeze them for up to a month in an air-tight, freezer-safe container. Defrost overnight in the refrigerator before serving.
What to Serve with Pumpkin Cupcakes
Serve these cupcakes to the kids with a glass of milk. Adults can enjoy them with a cup of coffee or tea. Of course, they make a great finish to a fall meal of stew, pot roast, or roasted chicken.
💭 Tips
- Be sure to use half the water called for on the back of the cake mix box. The pumpkin puree will add extra moisture.
- Mix your cake ingredients until just combined for the best texture.
- Stop whipping your cream as soon as peaks begin to form to maintain its fluffy texture.
- Fold the whipped cream into the cream cheese mixture. Don’t mix it. This keeps the frosting light and fluffy.
- Be sure to buy pumpkin puree and not pumpkin pie filling. They’re often near one another at the grocery store.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Pumpkin puree is canned pumpkin and nothing more. Meanwhile, pumpkin pie filling has added sugar and spices.
Don’t overmix your batter. Too much mixing creates excess gluten that makes the cupcakes dense and tough rather than light and tender.
Yes, you do. Unlike buttercream which will remain shelf-stable for up to 3 days, cream cheese frosting has too much dairy in it and must be refrigerated at all times.
🍽 More Recipes
Do you enjoy pumpkin recipes? Then try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Pumpkin Cupcakes From a Cake Mix
Equipment
- cupcake pan
- cupcake liners
- large mixing bowl
- large bowl
- Hand mixer
- Piping bag with star tip
Ingredients
- 13.25 ounces yellow cake mix
- ½ cup water
- ⅓ cup vegetable oil
- 3 eggs
- 15 ounces pumpkin puree
Cinnamon Cream Cheese Frosting
- 8 ounces cream cheese softened
- 2 cups powdered sugar
- 1 teaspoon Vanilla
- 1 tablespoon Ground cinnamon
- 1 ½ cups heavy whipping cream
Instructions
- Preheat your oven to 350 degrees, and line a muffin tin with cupcake liners. Set aside.
- In a large mixing bowl, whisk together cake mix, water, oil, and eggs, until combined.
- Add pumpkin puree, and whisk to combine.
- Add the pumpkin cake mixture to your cupcake liners, filling about ⅔ full.
- Bake for 16-20 minutes.
- Once the cupcakes have finished baking, allow them to cool completely.
- In a large mixing bowl, beat softened cream cheese, until smooth. Add powdered sugar, vanilla and cinnamon. Mix well to combine.
- In a separate bowl, mix heavy whipping cream, about 2-3 minutes, until peaks begin to form.
- Add whipped cream to cream cheese frosting mixture, and mix well to combine.
- Add frosting to a piping bag with a star tip, and frost the cupcakes.
- Enjoy!
