Pumpkin Spice Cupcakes (from Cake Mix)
These moist and soft Pumkin Spice Cupcakes have fantastic flavor from spices, pumpkin, pecans, and cream cheese frosting!
Servings: 30 cupcakes approx.
Ingredients
- 1 Box Spice Cake Mix We used Betty Crocker (13.25)
- 3.4 oz (Small box) Instant Vanilla Pudding (Do not prepare the pudding.)
- ½ cup all purpose flour (60g)
- ½ cup light brown sugar (100g)
- ½ teaspoon cinnamon (optional, see notes)
- ¼ teaspoon ginger (optional, see notes)
- 1 cup Canned Pumpkin Puree (Not pie filling) (235g)
- 3 eggs room temperature (place in a bowl of warm water for 5 minutes if in a hurry)
- 1 cup milk (240g)
- ½ cup Vegetable Oil (we use Canola oil) (108g)
- 2 teaspoons Vanilla extract (8g)
- ½ cup Chopped pecans (Pecans are optional. Adjust up or down to your liking).
Cream Cheese Frosting
- 2 sticks unsalted butter softened to room temperature (226g)
- 16 oz Cream cheese softened to room temperature, full fat. We used two 8 oz blocks of full fat cream cheese.
- 2 teaspoons vanilla extract 8g
- ½ teaspoon salt 2g
- 6 cups powdered sugar 690g Adjust up or down to your liking.
Instructions
For the Cupcakes
- Set oven to 350 F. Line cupcake pan with paper liners.
- Sift the cake mix into your mixing bowl. Add instant vanilla pudding mix, eggs, brown sugar, flour, pumpkin, milk, vegetable oil, spices, and vanilla extract.
- Mix on low speed for about 10-15 seconds to incorporate before increasing to medium speed for two minutes. Stop and scrape down the sides of the bowl as needed.
- Gently stir in the pecans.
- Fill the lined cupcake pan with batter. We put about ¼ cup batter in each well.
- Bake for 15-17 minutes (times may vary). When the tops spring back when lightly touched and an inserted toothpick comes out clean or with just a few crumbs attached, they are ready.
- Remove the cupcakes from the pan soon after removing from the oven and place on a cooling rack.
For the Cream Cheese Frosting
- Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
- Cut the softened cream cheese into pieces and add to the butter, mixing at low speed until incorporated.
- Add the vanilla. Gradually add the powdered sugar beating on low to medium speed just until blended. *Be careful not to overmix as it can change the creamy consistency of the frosting.
- This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.
Decorating
- Decorate however you like, the cupcakes need to be completely cooled/ room temperature before applying the frosting. Apply frosting with a spatula or with a piping bag fitted with your piping tip of choice (for instance large star piping tips like 1M or 2D are always great for swirls. (We used 1M.)
Refrigeration
- Because of the cream cheese frosting, these cupcakes need to be refrigerated. Store in an airtight container, under a cake dome, or in a bakery box. However, for best taste and texture, remove from the refrigerator a couple of hours before serving so that the cupcakes and frosting can warm up a bit and soften.
Notes
Adding Spices: Since we used a spice cake mix, there is already a nice level of spice, but to me it still seemed fairly light. We wanted to bump up the spiced flavor a bit and so we added cinnamon and ginger. You can leave out the additional spices, or adjust amount to your liking.
These cupcakes should be refrigerated because of the cream cheese frosting. However, for the very best flavor and texture, remove from the refrigerator 1-2 hours before serving. This will allow time for the cupcakes to warm and soften.