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Easy Pumpkin Spice Cupcakes

5 from 1 vote
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Prep: 20 minutes
Bake: 17 minutes
Servings: 20 cupcakes

Ingredients

Pumpkin Spice Cake

  • 1 box Betty Crocker Super Moist Spice Cake mix
  • 3 Large eggs room temperature
  • ¼ cup Vegetable oil
  • 1 can Pumpkin puree
  • 1 cup Milk (2% or Whole) room temperature

Cinnamon Brown Sugar Cream Cheese Frosting

  • 8 oz Cream Cheese room temperature
  • ½ cup Unsalted butter room temperature
  • ¼ cup Dark brown sugar
  • 3 cups Powdered sugar
  • ½ tsp Cinnamon
  • 2 tsp Cream/Milk/Half & Half
  • pinch Salt

Instructions

Cupcakes

  • Preheat oven to 350°F
  • Line two 12 cupake/muffin tins with liners
  • Dump cake mix into a large bowl, and then add about 3/4 of the can of pumpkin puree into the cake mix.
  • Add in your 3 eggs, 1 cup of milk and ¼ cup of vegetable oil
  • Whisk mixture until combined, no dry mix remains.
  • Spoon cake batter into tin, filling each liner about 2/3 of the way full
  • Bake cupcakes for about 15-17 minutes. A toothpick inserted will come out cleanly. The cake also begins to really be fragrant right when they are done.
  • Remove cupcakes to a cooling rack immediately upon removing from oven. Let completely cool before frosting

Frosting

  • In a large bowl or the bowl of your stand mixer add in your butter and brown sugar and beat until combined.
  • Add in your cream cheese and cinnamon until the frosting is smooth
  • Add in powdered sugar 1 cup at a time, allowing sugar to be completely incorporated before adding the next cup. If your frosting feels or looks a little dry, add the 2 tsp of cream, milk or half & half.
  • Add a pinch of salt and mix your frosting on medium low for about 2 minutes
  • Frost your cupcakes however you choose, and enjoy!