Recipe Box: Frosted Pumpkin Spice Cupcakes

🍂 Yummy Recipe for Autumn (or Any Time of Year!)

By Glenda Ratcliff September 27, 2016

Dress up a boxed cake mix with the tastes of fall in these Pumpkin Spice Cupcakes topped with Cinnamon Cream Cheese Frosting. You're welcome!

Pumpkin Spice Cupcakes

  • 1 box spice cake mix
  • 1 box instant vanilla pudding mix
  • ½ can pumpkin
  • 3 eggs
  • ½ cup canola oil
  • ½ cup water
  • 1 teaspoon cinnamon
  • ½ cup finely chopped pecans (optional)

Mix all ingredients together except pecans; fold those in last. Fill paper cupcake liners 2/3 full. I use an ice cream scoop for a perfect measure every time. Bake according to box directions. Cool completely before frosting.

Cinnamon Cream Cheese Frosting

  • 2 8-ounce packages of cream cheese, softened to room temperature
  • 2 sticks of butter, softened to room temperature
  • 1 Tablespoon vanilla extract
  • 5 cups of powdered sugar (approximately)
  • 1 Tablespoon cinnamon (or to taste)

Cream ingredients together using hand mixer or stand mixer. Pipe frosting in a swirl pattern using a large pastry bag and a 1M tip. You can also cut the corner off a plastic sandwich bag that you've filled with the frosting and pipe the icing this way. Sprinkle with finely chopped pecans if desired.

Note: If you plan to frost these cupcakes with a knife instead of a piping bag, you can cut the frosting recipe in half.