Can I use a different cake mix for this recipe?

Yes, you can! While the recipe calls for a vanilla cake mix, you could also use yellow cake mix or spice cake mix for a slightly different flavor. Just keep in mind that if you use a spice cake mix, you may want to skip the extra pumpkin pie spice to avoid overpowering the flavor.

Can I make these cupcakes ahead of time?

Absolutely! These pumpkin cupcakes can be baked ahead of time and stored in an airtight container for up to 3 days. If you want to frost them ahead of time, it's best to store the cupcakes and frosting separately in the fridge until you're ready to serve. The cupcakes will keep their moisture and freshness that way.

Can I freeze these pumpkin cupcakes?

Yes, you can freeze these cupcakes! Allow them to cool completely, then wrap them tightly in plastic wrap or aluminum foil. Store them in a freezer-safe bag or container for up to 3 months. When you’re ready to enjoy, simply thaw them at room temperature and frost them if needed.

How can I make the frosting less sweet?

If you find the cream cheese frosting a little too sweet for your taste, you can adjust the amount of brown sugar. Try reducing it by half or using a sugar substitute like stevia or monk fruit. You can also add more cream cheese to balance out the sweetness and make the frosting lighter.

Delicious Pumpkin Cupcakes with Cream Cheese Frosting

Description

These Pumpkin Cupcakes are the perfect fall treat with their moist texture, ideal balance of sweetness, and creamy pumpkin cream cheese frosting. They’re easy to make with just a few ingredients, and they’re perfect for any fall occasion—Halloween, Thanksgiving, or a cozy weekend treat!

Ingredients

Scale

15.25 oz vanilla cake mix (Duncan Hines or Pillsbury)
2 teaspoons pumpkin pie spice (or add cinnamon for more warmth)
3/4 cup canned pure pumpkin (100% pumpkin puree)
3/4 cup water
7 oz Philadelphia 1/3 fat cream cheese (for frosting)
1/2 cup canned pure pumpkin (for frosting)
1 teaspoon vanilla extract (for frosting)
1 teaspoon cinnamon (for frosting)
1 teaspoon pumpkin pie spice (for frosting)
1/4 cup packed brown sugar (for frosting)

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Instructions

Preheat the oven to 350°F (175°C). Line two cupcake pans with 20 cupcake liners and spray them with cooking spray.
In a large bowl, combine the vanilla cake mix and pumpkin pie spice. Add the pumpkin and water, and mix for about 2 minutes until smooth.
Spoon the batter into the cupcake liners, filling each about 2/3 full.
Bake for 20-25 minutes, or until a toothpick comes out clean. Let them cool for 10-15 minutes.
For the frosting, beat the cream cheese, pumpkin puree, vanilla, cinnamon, and pumpkin pie spice together. Add the brown sugar and mix until combined. Chill the frosting while cupcakes cool.
Once cupcakes are completely cool, spread or pipe the frosting on top of each one.

Notes

These cupcakes can be stored in an airtight container for up to 3 days, and the frosting can be adjusted to your sweetness preference by reducing brown sugar or adding more cream cheese.

Prep Time: 15 minutes
Cook Time: 20-25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 250
Sugar: 20g
Sodium: 180mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 2g
Cholesterol: 35mg