Easy Pumpkin Spice Cupcakes

If there is one thing that makes people think the unofficial start of fall is here, it’s the unveiling of the pumpkin spice flavors. The Starbucks latte, the coffee creamers and cakes. These pumpkin spice cupcakes. Maybe not the last one, but it just might start being in that lineup for you and your family after trying these.

Cake is not my favorite thing. Pumpkin spice isn’t either, but I know and understand why it’s so popular. It’s a mixture of warmth and fall with some sweetness. I’m not completely averse to baking and cooking with it. My Pumpkin Rolls with White Chocolate Cream Cheese Frosting are also another pumpkin favorite. Even if I’m not the one eating these, I CAN say they are always devoured and they smell fantastic.

In another life I was a cupcake queen. Okay, it was actually THIS life but it feels like a lifetime ago. Pretty odd for someone who doesn’t even like cake to be a cupcake queen. However, it’s kind of where my baking blog can be traced back to?

Back when I was working on getting my wedding photography business off the ground and still working a 9-5 job, I was forced into the cupcake business. I worked at a university and I brought in some cupcakes for a coworkers birthday. Nothing special, just some funfetti that I had made frosting for. Everyone started demanding I bring in cake more often, I didn’t mind I liked baking. Well, the more I brought cake in, the more people kept asking when are you bringing cupcakes again. People started asking for flavors and telling me to open a bakery. But I didn’t want to open a bakery. I just loved baking and being creative.

So back then the idea of baking cake from scratch? It was intimidating. I always heard and saw on baking shows how many things could go wrong, and how many different types of cake there were. I didn’t even like cake! So.. I just used boxed cake mix. It was easy and people liked it. But when I started experimenting with flavors I started doctoring the box mixes. I would add ingredients or change ratios of what you’re supposed to add. People were always shocked when I told them it was just boxed cake mix that I made a little fancier.

These days I can bake a cake from scratch just fine. But I know for a lot of people, baking a cake feels how it felt to me. It’s above my paygrade so to speak. So, I thought I would share one of my MOST POPULAR cupcake recipes that I promise anyone can do. Funnily enough, they are pumpkin which I also don’t care for. So these are my EASY pumpkin spice cupcakes. I promise, you can do it!

Personally, I have always used Betty Crocker super moist cake mixes. My mom always bought that brand of boxed baked good stuff and the few times I bought another brand people didn’t seem to think they were the same. So, you can use any brand you prefer, but my results are based on this brand.

Baking Tips

The biggest change I make when making boxed cake mix is swap out the water for milk. It adds fat and makes the cake more tender and moist. In these pumpkin spice cupcakes I also use a little bit less oil as the pumpkin will add moisture and we don’t want the cake to be a soggy mess.

I frost these with a cinnamon brown sugar cream cheese frosting but you could do plain cream cheese frosting, buttercream, or even just a can of frosting if you don’t want to make the frosting from scratch. This recipe is about keeping it simple! That being said, I think making the frosting from scratch is a very easy way to elevate a boxed cake mix.

Most importantly, follow the ratios and directions of whatever brand of cake mix you’re using if it’s not Betty Crocker. OR, if Betty Crocker changes their recipe, the box ratios are what you want to follow. Mine might say 1 cup of water so I use 1 cup of milk, but if yours says use 1/2 a cup and you use 1 cup, it won’t turn out right.

Pumpkin Spice Cupcakes Key Ingredients

• Cake Mix – I always use Betty Crocker and that’s what I based this recipe off of, however if you have a favorite brand definitely use that if it’s what you love. Follow the directions on your box mix, even if the amounts are different. The only thing that should be reduced is the amount of oil. I reduced from 1/3 to 1/4.
• Pumpkin Puree – Use a canned puree, not homemade. Homemade pumpkin puree is great, however it’s much more watery so it will throw off the liquid to dry ratios here.
• Cream Cheese – These pumpkin spice cupcakes sing with a cream cheese frosting. Don’t ask me why, they just do. Make sure you use regular block cream cheese, not anything like the whipped variety in a tub.